Southwest Chili
Generous chunks of chuck roast are simmered with rich Tuttorosso tomatoes, vegetables, aromatic spices, and black beans for this hearty fall favorite.
Ingredients
- 3 lbs chuck roast, cubed in 1"-2" pieces
- 3 tbsp olive oil, may substitute vegetable oil
- 4 garlic cloves, minced
- 1 yellow onion, diced medium to large
- 1 red bell pepper, diced
- 2 cups fresh corn can corn can be substituted
- 1 15 oz can black beans, drained and rinsed
- 1 jalapeno, deseeded and minced
- 2 cups chicken broth can substitute with beef broth
- 1 28 oz can Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt, lightly crushed by hand
- 2 tbsp cumin
- 3 tbsp ancho chili powder
- 2 tbsp dried oregano, Mexican suggested
- 1 tbsp paprika
- salt and freshly ground pepper to taste
Garnishes
- avocado
- chopped fresh cilantro
- lime wedges
- sliced radishes
- flour or corn tortillas
Instructions
- Add oil to a large pot or Dutch oven and heat over medium heat.
- Season beef with salt and pepper. Working in batches to not over crowd, sear all sides of the beef until browned and set aside.
- Add the onions, red bell pepper, and garlic to the pot and sauté for 5 minutes. Make sure to scrape up the browned bits.
- Add the meat back to the pot along with the remaining ingredients. Bring to a boil.
- Reduce heat and allow to simmer 1 1/2 hours until the beef is fall apart tender.
- Serve with garnishes. Enjoy!
Notes
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