Chunky Beef Chili

Try this Texas-style chili recipe. No beans. All beef.

  • 2 hrs
    30 min
  • 4
    SERVINGS
  • 328
    Cal
  • 27 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
  • 2 tablespoons vegetable oil
  • Salt
  • 1 medium onion, chopped
  • 1 medium jalapeño pepper, minced
  • 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes

Cooking:

  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 1-1/2 to 2 hours or until beef is fork-tender.

Nutrition Information

Butcher Counter

Chunky Beef ChiliStew Meat Ingredient Cuts

A full-flavored staple. Great for slow-cooking, chili and stews.

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