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Chunky Cowboy Chili
Christmas with Southern Living, 2010; best to make 1 day ahead, as flavor is better the 2nd day.
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lbs boneless chuck roast, cut into 1/2-inch pieces
green bell pepper
(14 1/2 ounce) cans petite
diced tomatoes with jalapenos
(8 ounce) cans
(16 ounce) can red beans
(15 ounce) can
whole kernel corn
(12 ounce) bottle
Heat 1 T oil in a large pot over med-high heat.
Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
Remove beef from pan, and keep warm.
Repeat procedure with remaining half of beef.
Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
Return beef and accumulated juices to pan.
Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.
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