Southwest Chili

Nov 18, 2019, 15:02 PM

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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.

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!

Recipe Categories:

Beef
Soups, Stews, Chili

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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