Chunky One Dish Chili
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Chili is even better the next day reheated, or better
yet, make a big batch and freeze some for another night when you don't have time to cook.
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2 tablespoons
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olive or vegetable oil
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1-1/2 pounds
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boneless beef chuck, cut into
3/4-inch cubes
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1
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large sweet green pepper, coarsely
chopped
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1
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large sweet red pepper, coarsely
chopped
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1
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large yellow onion, coarsely
chopped
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1
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clove garlic, minced
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1 28 oz can
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diced tomatoes, with their
juice
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1 6 oz can
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tomato paste
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1 cup
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canned beef broth
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1 19 oz can
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red kidney beans, drained and
rinsed
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1 10 oz package
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frozen corn kernels, thawed and
drained
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2 tablespoons
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chili powder
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1/2 teaspoon
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ground cumin
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1/4 teaspoon
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ground red pepper
(cayenne)
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1
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Heat 1 tablespoon of the oil in a 5-quart Dutch oven
over moderately high heat for 1 minute. Add the beef and brown on all sides -- about 10 minutes. Transfer to a
large plate lined with paper toweling.
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2
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Reduce the heat to moderate, add the remaining 1
tablespoon oil, the peppers, and onion to the Dutch oven, and sauté, stirring frequently, for 5 minutes or
until soft. Add the garlic and sauté, stirring frequently, 2 minutes more.
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3
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Add the tomatoes, tomato paste, broth, beans, corn,
chili powder, cumin, salt, and red pepper, and bring to a boil. Return the beef to the Dutch oven, reduce the
heat to low, cover and cook until tender -- about 1 hour. If a thinner sauce is desired, add a little
water.
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Servings: 6
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Recipe Type
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Main Dish, Meat, One-dish meal
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Recipe
Source
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Source: Reader's Digest One Dish Meals
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