Chuck Shoulder Chili
photo by Smoky Okie
- Ready In:
- 2hrs 45mins
- Ingredients:
- 16
- Yields:
-
6 quarts
- Serves:
- 12
ingredients
- 3 cups minced onions
- 2 tablespoons minced garlic
- 2 medium jalapeno peppers, chopped and seeded
- 1⁄4 cup cooking oil
- 1⁄4 cup chili powder
- 1 tablespoon ground cumin
- 1 1⁄2 tablespoons unsweetened cocoa powder
- 2 tablespoons sweet paprika
- 1 tablespoon dried oregano
- 1 bay leaf
- 1 teaspoon dried red pepper flakes
- 1 (14 ounce) can beef broth
- 3 tablespoons cider vinegar
- 3 medium bell peppers, chopped
- 2 (8 ounce) cans tomato sauce
- 3 lbs beef chuck, shoulder cut into one inch cubes
directions
- Brown meat in oil in dutch oven,.
- remove meat from pan and saute garlic and onion until soft.
- Add meat back to pan and add chili powder, cumin, cocoa powder, paprika, oregano, pepper flakes, and bay leaf.
- Saute gently for 30 minutes or so stirring frequently, add a little water if necessary to prevent scorching.
- add beef broth, tomato sauce and cider vinegar.
- Simmer one hour stirring frequently.
- Add bell peppers and continue to simmer until peppers are tender, adding water as necessary.
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RECIPE SUBMITTED BY
Smoky Okie
United States