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Chunky Beef and Bean Chili Recipe

  • 8servings
  • 180minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-3 lbs boneless chuck roast , trimmed and cut into 1" pieces

  2. 3/4 tsp salt

  3. 2 tbsp olive oil

  4. 4 cups chopped onion

  5. 3 small jalapeno peppers (small, small) unless you like heat!!

  6. 1 green pepper , chopped

  7. 10 cloves garlic minced

  8. 1 (12 oz) bottle beer

  9. 1 tbsp paprika

  10. 1 tbsp cumin

  11. 2-3 tbsp chili powder

  12. 2 tbsp tomatoe paste

  13. 3 -4 cups beef broth (I used a 48 oz carton)

  14. 1 (28 oz can) diced tomatoes drained

  15. 1 (15 oz can) pinto beans

  16. 1 (15 oz can) any other bean, (red, black, pink)

Instructions Jump to Ingredients ↑

  1. Heat a (6-8 quart) Dutch oven over high heat. \

  2. Coat pan with cooking spray Spinkle beef with salt and add portions of (pat dried) beef to pan Brown all sides and remove and continue until done Add oil to pan; swirl to coat Add onions,peppers and saute 8 minutes, stir occassionally Add garlic and saute 1 minutes Stir in beer, scraping bottom of pan to loosen browned bits;bring to boil Cook until liquid is almote evaporated (about 10 minutes) stir occassionally Stir in paprika, cumin, chili powder and tomatoe paste: cook 1 minutes, stir frequently Add broth, tomatoes and beans;bring to boil Remove and cover, put into 350 heated oven Cook atleast 3 hours or until meat is very tender, (stir occassionally)

  3. Serve with sour cream, guacamole, cilantro and chips

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