Jump Up - Touch Down Chili

Barbara Eaton

By
@raeofsunshine

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
35 Min
Cook:
2 Hr

Ingredients

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)

Step-By-Step

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