Jump Up - Touch Down Chili

1
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)

How to Make Jump Up - Touch Down Chili

Step-by-Step

  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.

Printable Recipe Card

About Jump Up - Touch Down Chili

Course/Dish: Chili
Other Tag: Quick & Easy



Show 3 Comments & Reviews

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