Texas Chunky Chili
Yield
8 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | each |
jalapeño pepper
finely chopped |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | pounds |
beef chuck roast
boneless, diced |
|
| 2 | teaspoons |
oregano
dried, whole |
|
| ½ | teaspoon |
cumin seeds
|
|
| 28 | ounces |
tomatoes
whole, undrained and chopped |
|
| 6 | ounces |
tomato paste
|
|
| ¼ | cup |
chili powder
|
*
|
| ½ | teaspoon |
salt
|
|
| 3 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | each |
jalapeño pepper
finely chopped |
*
|
| 15 | ml |
vegetable oil
|
|
| 1.4 | kg |
beef chuck roast
boneless, diced |
|
| 1E+1 | ml |
oregano
dried, whole |
|
| 2.5 | ml |
cumin seeds
|
|
| 809.2 | ml/g |
tomatoes
whole, undrained and chopped |
|
| 173.4 | ml/g |
tomato paste
|
|
| 59 | ml |
chili powder
|
*
|
| 2.5 | ml |
salt
|
|
| 828 | ml |
water
|
|
Directions
Sauté onion, celery, garlic, and jalapeno pepper in hot oil until tender; set vegetables aside.
Combine meat, oregano, and cumin in a Dutch oven.
Cook until meat is browned, drain well.
Add onion mixture, tomatoes, tomato paste, chili powder, salt, and water to meat mixture.
Bring to a boil; reduce heat and simmer, uncovered, 1½ to 2 hours, stirring occasionally.
