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+ servings
Southwest Chili

Southwest Chili

Generous chunks of chuck roast are simmered with rich Tuttorosso tomatoes, vegetables, aromatic spices, and black beans for this hearty fall favorite.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 8 people

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!
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