Chili with Chuck

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

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.

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