Warm up any evening with this comforting and hearty chili. Ground beef can be substituted for the chuck roast; simply reduce the amount of vegetable oil to 2 tablespoons.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 50 minutesDifficulty: Easy
- ¼ cup vegetable oil
- 3 lbs. chuck roast, cut into cubes
- 1 medium yellow bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 medium yellow onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 2 small jalapeño peppers, seeded and minced
- 3 cans (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 can (6 oz.) tomato paste
- 3 Tbsp. granulated sugar
- ¼ cup chili powder
- 1 Tbsp. dried oregano
- ¼ tsp. salt
- ½ tsp. ground black pepper
- Heat the vegetable oil over medium-high heat in a large, heavy saucepan. Add ½ of the beef cubes and brown. Remove the beef from the saucepan and drain on paper towels. Repeat with the remaining beef.
- Add the bell peppers, onion, garlic, and jalapeños to the saucepan. Sauté 5 minutes until the onion is tender. Add the tomatoes, tomato sauce, tomato paste, and sugar. Stir in the chili powder, oregano, salt, and pepper.
- Bring the chili to a boil. Reduce heat to medium-low, cover, and simmer for 90 minutes or until the beef is tender. Add about 1 cup water to the chili to adjust consistency if desired.