My husband pretty much enjoys this chili during game night. Since he always watches with my brother and my brothers-in-law, my sister-in-law and I often make a huge batch of chili. This version probably got the most votes. The men in our lives enjoyed this chunky beef version more than they enjoyed any other version. The batch of chili was finished in no time at all. We also made it extra hot by adding more of their favorite spices on it and they just loved it!
Check out what our friends from My Recipes have to say about this recipe:
“This won a Super Bowl Party chili cook-off. Never made it before but oh, what a flavor punch! There was no need for Tabasco or pepper sauce. We enjoy sour cream, diced onion, sharp cheddar cheese and blue corn chips as toppings. And, the corn bread was the perfect accompaniment as well.”
Cornbread is really the most perfect accompaniment for this recipe. The slight sweetness of this bread complements the strong taste of the chili. However, if you want to serve it with bread or eat it as is, you may do so too.
This chili recipe is pretty independent; it will taste good with or without anything to eat it with.
Ingredients
- 4 pounds Tyson boneless chuck roast, cut into 1/2-inch pieces
- 2 tablespoons McCormick chili powder
- 2 (6-ounce) cans Hunt’s tomato paste
- 1 (32-ounce) container College Inn beef broth
- 2 (8-ounce) cans Hunt’s tomato sauce
- 2 teaspoons McCormick granulated garlic
- 1 teaspoon Morton salt
- 1 teaspoon McCormick ground oregano
- 1 teaspoon McCormick ground cumin
- 1 teaspoon McCormick paprika
- 1 teaspoon onion powder
- 1/2 teaspoon McCormick ground black pepper
- 1/4 teaspoon McCormick ground red pepper
- Cornbread sticks (optional)
- Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion
Instructions
Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.
Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.
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Quick Tip: If you’ve had spices longer than a year, it might be time to replace them. Seasonings tend to dull in flavor the longer they sit on the shelf. Always store them in a cool, dry place.
Thanks again to My Recipes for this amazing recipe.
