Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chunky gameday beef chili. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chunky Gameday Beef Chili is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Chunky Gameday Beef Chili is something which I’ve loved my entire life. They’re nice and they look wonderful.
This hearty beef chili features boneless chuck roast and a medley of traditional chili seasonings. Serve with homemade cornbread for a complete meal. This Chili recipe is the result of dozens of attempts using dozens of recipes, ending up in a hybrid chili recipe that combines the best of Texas Chili and.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chunky gameday beef chili using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chunky Gameday Beef Chili:
- Take 1/2 lb Beef Stew Meat
- Get 1/2 lb Ground Beef
- Prepare 1/2 cup chopped onion
- Get 1/2 cup chopped green bell pepper
- Make ready 1 can (15 Oz) Red kidney beans (undrained)
- Take 1 can (15 Oz) tomato sauce
- Prepare 1 can (15 Oz) diced tomatoes (undrained)
- Get 4 cloves minced garlic
- Prepare 4 tsp chili powder
- Prepare 1 tsp Mexican oregano
- Prepare 1 tsp Crushed habanero (or 1/2 tsp ground)
- Prepare 1/2 tsp dried basil
- Get 1/2 tsp Salt
- Take 1/4 tsp black pepper
Great chili, and I highly recommend the book. This chili freezes beautifully - one recipe fills two gallon size freezer bags. Season beef with salt and pepper and brown beef in batches, without crowding pot. Transfer browned beef to bowl or platter.
Steps to make Chunky Gameday Beef Chili:
- In a large sauce pan, cook and stir beef, bell pepper, chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain fat.
- Return beef mixture into pan and stir in tomato sauce, undrained beans and tomatoes, chili powder, salt, basil, oregano, habanero, and black pepper.
- Bring to a boil then reduce heat to a low simmer. Cover and continue to simmer for 30 minutes.
- Serve with optional shredded cheddar cheese, chopped onion, sour cream, or additional pepper. Enjoy!
I really love chili but I don't always love the beans. Actually they don't always love me and give me a stomachache … sometimes. The result was a thick, spicy stew-like beef chili that tastes great as is or even over a bowl of rice if you prefer. You could easily make this in the slow cooker too, if you don't. Warm up chilly winter days with a hearty bowl of beef chili.
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