Chili with Chuck
-
Prep:
30 min. -
Cook:
1 hr. 20 min. -
Serves:
6-8
Recipes
Recipe tags: beef base, easy difficulty, main, beef, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 2½ lbs | premium beef chuck roast, thawed, trimmed and cut into ½-inch pieces |
| 1 cup | chopped yellow onion |
| 3 cloves | large garlic, peeled and minced |
| 1 can | 28-ounce petite diced tomatoes, undrained |
| 1 can | 29-ounce tomato sauce |
| ¼ cup | salsa verde |
| 1 Tbsp | Better Than Bouillon® Chili Base |
| 1½ Tbsp | Better Than Bouillon® Roasted Beef Base (Reduced Sodium) |
| 2 Tbsp | dried oregano leaves |
| 2 tsp | ground cumin |
| ⅛ tsp | ground cinnamon |
| 1 can | 15-ounce pinto beans, rinsed and drained (may substitute) |
Directions
-
1
In a soup pot, heat oil over medium-high heat. Add beef pieces, cook for about 20-25 minutes, stirring occasionally.
-
2
Add onion and garlic, cook and stir until the onion is tender and the beef is nicely browned, about 8-10 minutes.
-
3
To beef mixture in soup pot, add tomatoes, tomato sauce, salsa verde, Chili and Beef Bases, oregano, cumin and cinnamon, stir to combine. Bring chili to a boil, stirring occasionally.
-
4
Reduce heat to medium-low, cover and simmer until done, about 30 minutes, stirring occasionally. Before serving, stir in beans and heat through, about 5 minutes.
Serve with fresh baked cornbread and top chili with Cheddar cheese, sliced green onions or sour cream.