Real Recipes From Real Home Cooks ®

jump up - touch down chili

(1 rating)
Recipe by
Barbara Eaton
Watertown, NY

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.

(1 rating)
yield 8 -10
prep time 35 Min
cook time 2 Hr

Ingredients For jump up - touch down chili

  • 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 md
    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
    diced tomatoes with green chilies (10 oz. each)

How To Make jump up - touch down chili

  • 1
    Preheat oven to 325 degrees.
  • 2
    Toss cubed meat in salt and pepper to coat.
  • 3
    Heat 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.
  • 4
    Add final tablespoon oil, onion, and garlic. Cook until the onion is slightly browned.
  • 5
    Add chili powder, liquid, and tomatoes and bring to a simmer.
  • 6
    Add meat back in, stir well, cover and bake for 2 hours or until meat is very tender.
  • 7
    Garnish, if desired, with shredded cheese, diced onion, fresh diced jalapeno pepper, and/or sour cream.

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