jump up - touch down chili

Name: Jump Up - Touch Down Chili
Prep time: 35 min
Cook time: 2 h
Yield: 8
Ingredients: 6 pound(s) boneless chuck roast, cut in 2 inch cubes; 2 teaspoon(s) kosher salt; 2 teaspoon(s) fresh ground pepper; 4 tablespoon(s) canola oil, divided; 1 medium onion, chopped; 1 to 2 tablespoon(s) ground chipolte chili powder; 6 clove(s) garlic, chopped fine; 1 1/2 cup(s) beer or chicken broth; 2 can(s) diced tomatoes with green chilies (10 oz. each)

(1 RATING)

42 Pinches 1 Photo

Barbara Eaton

Watertown, NY

Updated on Jan 28, 2011

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.

Rate

prep time 35 Min

cook time 2 Hr

method ---

yield 8-10 serving(s)

Ingredients

6 pounds boneless chuck roast, cut in 2 inch cubes
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
4 tablespoons canola oil, divided
1 medium onion, chopped
1 to 2 tablespoons ground chipolte chili powder
6 cloves garlic, chopped fine
1 1/2 cups beer or chicken broth
2 cans diced tomatoes with green chilies (10 oz. each)

How To Make jump up - touch down chili

Step 1

Preheat oven to 325 degrees.

Step 2

Toss cubed meat in salt and pepper to coat.
Step 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.
Step 4

Add final tablespoon oil, onion, and garlic. Cook until the onion is slightly browned.
Step 5

Add chili powder, liquid, and tomatoes and bring to a simmer.
Step 6

Add meat back in, stir well, cover and bake for 2 hours or until meat is very tender.
Step 7

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