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Southwest Chili

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Serves:
8 people
Prep Time:
20 minutes
Cook Time:
90 minutes
Flavors from the southwest including corn, black beans and jalapeno for a spicy beef chili. Set out garnishes for a chili bar to enjoy at a tailgate or your game day at home!

Ingredients

Copy Ingredients
3 pounds beef chuck roast, cubed into 1-2 inch pieces
3 tablespoons olive oil, or vegetable oil
4 garlic cloves, minced
1 medium yellow onion, to large, diced
1 red bell pepper, diced
2 cups fresh corn, or use canned
1 (15 ounce) can black beans, drained and rinsed
1 jalapeno pepper, seeded and minced
2 cups chicken broth, or beef
1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt, lightly crushed by hand
2 tablespoons cumin
3 tablespoons ancho chili powder
2 tablespoons dried oregano, Mexican variety if you have on hand
1 tablespoon paprika
salt and freshly ground black pepper
Garnish
avocado
chopped fresh cilantro
lime wedge
sliced radishes
Flour or corn tortillas

Instructions

  • Add oil to a large pot or Dutch oven and preheat over medium heat.
  • Season cubed beef with salt and pepper. Sear beef until browned on all sides. Remove from the pan and set aside.
  • To the pan add onion, garlic and bell pepper; cook for 5 minutes, scraping up brown bits from the bottom of the pot. Add meat back to the pot and add remaining ingredients. Bring the mixture to a boil and reduce heat and simmer for 1 1/2 hours or until meat is fork tender.
  • Set out garnishes for topping.
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