Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Cook's Tip: Canned Mexican or Southwest-style diced tomatoes may be substituted for chili-seasoned tomatoes. This recipe is an excellent source of protein, Vitamin B6, Vitamin B12, iron, selenium and zinc; a good source of niacin. Chunky Beef Chili Ingredients: 1-1/2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces 2 tablespoons vegetable oil Salt 1 medium onion, chopped 1 medium jalapeño pepper, minced (with seeds) 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes Instructions: 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. 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. Makes 4 servings. Nutrition information per serving: 328 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 73 mg cholesterol; 849 mg sodium; 20 g carbohydrate; 1.7 g fiber; 27 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.8 mg iron; 18.3 mcg selenium; 5.8 mg zinc. View more recipes that are Family Pleasers.

About Us Privacy Policy © 2008 Cattlemen's Beef Board and National Cattlemen's Beef Association.