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Recipe Tags: Course Main Ingredient Cuisine Occasion North American Main Dish Beef American Fall Winter Chili Dietary Seasonal Comfort Food Low Carb Midwestern Low In Something Meat Roast Beef Taste Mood

Family Favorite Chili

I found this recipe several years ago at the service meat counter in our local supermarket and tweeked it a little. I also call it 'really good chili that's a whole lotta work' but my guys love it so what can i do? it can be 1/2 diced beef and 1/2 ground beef but we like it all diced. It's pretty mild so add more chili powder and chopped chilis if you like it hot. I also use trimmed stew beef instead of a roast, costs a bit more but its quicker to cut up. Prep time includes browning the beef and onions. It's good left over also.

Steps

Heat oil in a large saucepan over high heat.
Add the beef in small batches and brown till no longer pink , 3-5 minutes per batch.
Set beef aside after browning.
Reduce the heat to medium , add the onions and garlic to the pan.
Cook for 3-5 minutes or till translucent.
Return the beef to the pan and stir in the cumin , oregano , sugar , salt , and tomatoes.
Cover and bring to a boil.
Reduce heat and simmer for 2 hours.
Add the chilies and beans.
Cook an additional hour.

Ingredients

boneless bottom round roast, olive oil, onions, garlic cloves, ground cumin, dried oregano, chili powder, salt, sugar, crushed tomatoes, black beans, green chilies