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Chunky Beef Chili

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces

  2. 2 tablespoons vegetable oil

  3. Salt

  4. 1 medium onion, chopped

  5. 1 medium jalapeño pepper, minced (with seeds)*

  6. 2 (14 1/2-ounce) cans chili-seasoned diced tomatoes**

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.

  2. Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender.

  3. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.

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