Recipes

South-Style Chili

In a region perhaps best known for its chili, the southern-style variety is a can’t miss. This chili can be made the day before serving and it freezes well. Y’all won’t be let down!
Print Recipe

Cuisine Continental

Servings 12 servings
Calories 4592.99 kcal

Ingredients

  

  • 64 ounce(s) boneless beef chuck blade steak
  • 1/4 cup(s) olive oil
  • 2 cup(s) chopped onions
  • 3 medium green pepper
  • 4 garlic cloves, crushed
  • 28 ounce(s) cans tomatoes
  • 12 ounce(s) can tomato paste
  • 16 floz water
  • 5 3/10 tablespoon(s) chili powder
  • 1/4 cup(s) sugar
  • 2 tablespoon(s) salt
  • 2 teaspoon(s) oregano leaves
  • 3/4 teaspoon(s) cracked pepper
  • 1/2 cup(s) shredded Monterey Jack cheese for garnish

Instructions

 

  • About 2 hours before serving:With sharp knife, cut chuck blade steak into 1/2-inch cubes.
  • In 8 quart Dutch oven over medium-high heat, in hot olive oil, cook 1/3 of meat at a time, until browned on all sides.
  • With slotted spoon, remove meat to bowl and set aside.
  • Reserve 1/2-cup onions; cover and set aside.
  • Add remaining onions, green peppers and garlic to drippings in Dutch oven; over medium heat, cook 10 minutes, stirring occasionally, adding more oil if necessary.
  • Return meat to Dutch oven; add tomatoes and their liquid and remaining ingredients except cheese and reserved onion; over high heat, heat to boiling.
  • Reduce heat to low and then cover and simmer 1 1/2 hour or until meat is fork-tender, stirring occasionally.
  • Spoon chili into large bowl; sprinkle shredded cheese over top for garnish.
  • Pass reserved onion to sprinkle over each serving.

Nutrition

Calories: 4592.99kcalCarbohydrates: 217.45gProtein: 391.4gFat: 249.01gSaturated Fat: 83.74gCholesterol: 1223.61mgSodium: 17254.54mgFiber: 40.44gSugar: 121.66g

Keyword Beef, Soup, Tomato, Vegetables
Tried this recipe?Let us know how it was!