Chunky Beef Chili
Instead of the usual ground beef chili, you may want to try making this hearty Chunky Beef Chili. This is a great tasting comfort meal, which your family and friends will love! The main ingredients include fresh diced vegetables, red kidney beans, and obviously, lots of chunky beef cubes. I prefer my chili to be sprinkled with a generous portion of my favorite toppings like chips, shredded cheese, sour cream, and also guacamole. Do try this recipe, enjoy!
Chunky Beef Chili
3 Tbsp Olive Oil
About 2 ½ lbs/1.13 kg Beef Chuck Roasts, cubed (3/4 to 1 inch)
2 Medium Yellow Onion, finely chopped
2 Carrots, peeled and diced
2 Celery Sticks, diced
2 Small Red Peppers, diced
4 Cloves Garlic, chopped
2 Tbsp Chili Powder
2 Tbsp Smoked Hot Paprika
2 tsp Ground Cumin
1 tsp Dried Oregano
1 tsp Ground Coriander
2 Cans (19 oz/540 ml x 2) Red Kidney Beans, rinsed and drained
1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
2 Cups of Beef Stock
Shredded Cheddar Cheese
Preheat oven to 350˚F (180˚C).
Toss the beef cubed with sea salt and pepper. Heat a stockpot or Dutch oven over a moderate to high heat. Brown the beef cubed with olive oil in batches, and set aside.
Add extra oil to the pan if necessary. Then cook onion, carrots, celery, and red peppers. Keep stirring, about 8 to 10 minutes and cook until the mixture has softened, fragrant and golden in color. Then stir in the chopped garlic and give it a quick stir. Mix in the chili powder, paprika, cumin, oregano, coriander, and mix well.
Then add the beef, stock, diced tomatoes, and bring to the boil. Cover the pot with parchment paper and place the lid on top. Transfer to the oven and bake until the meat is tender, about 1-½ hours. Add in the kidney beans and return to the oven and bake for another 1 hour until the meat is very tender. Serve warm.
Serves 8 to 10