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Southwest Chili
Generous chunks of chuck roast are simmered with rich Tuttorosso tomatoes, vegetables, aromatic spices, and black beans for this hearty fall favorite.
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Course
Main Course
Servings
8
people
Ingredients
US Customary
Metric
1x
2x
3x
▢
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
This recipe uses
Tuttorosso's San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt
.
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@uncomplicatedchef
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#uncomplicatedchef
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