Jump Up - Touch Down Chili

Barbara Eaton


This is a great half time treat crusty bread, or served over noodles, rice, or spaghetti squash (as shown in the photo, which keeps in low in carbs) for supper.

Featured Pinch Tips Video

★★★★★ 1 vote
35 Min
2 Hr


6 lb
boneless chuck roast, cut in 2 inch cubes
2 tsp
kosher salt
2 tsp
fresh ground pepper
4 Tbsp
canola oil, divided
1 medium
onion, chopped
1 to 2 Tbsp
ground chipolte chili powder
6 clove
garlic, chopped fine
1 1/2 c
beer or chicken broth
2 can(s)
diced tomatoes with green chilies (10 oz. each)


1Preheat oven to 325 degrees.

2Toss cubed meat in salt and pepper to coat.

3Heat 1 tablespoon of oil in dutch oven and brown 1/3 of the meat, remove meat and set aside. Repeat twice adding 1 tablespoon of oil and 1/3 meat each time.

4Add final tablespoon oil, onion, and garlic. Cook until the onion is slightly browned.

5Add chili powder, liquid, and tomatoes and bring to a simmer.

6Add meat back in, stir well, cover and bake for 2 hours or until meat is very tender.

7Garnish, if desired, with shredded cheese, diced onion, fresh diced jalapeno pepper, and/or sour cream.

About this Recipe

Course/Dish: Chili
Other Tag: Quick & Easy