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Chunky Beef Chili

May 1, 2012

This chili is very good.  Everyone liked this chili!

 

This is my version from Taste of Home’s “Home-Style Cooking” Volume 4, 2002 issue.

 

1/2 c. all-purpose flour                                       1 1/2 tsp. crushed, dried thyme

1 1/2 lbs. beef stew meat                                    1 lb. ground beef

1 (14 1/2 oz) beef broth with no MSG            1 large onion, chopped

1 green bell pepper, chopped                           1 (4 oz) chopped green chilies

1 (16 oz) can crushed tomatoes                       1 can pinto beans

1 can pinto beans with jalapeno peppers     1 can light red kidney beans

1 can tomato paste                                                 2 Tbsp. ground cumin

1 tsp. dried oregano                                               1/2 tsp. black pepper

(3 to 4 drops of hot pepper sauce if desired)

 

In a plastic bag, combine flour and thyme; add beef cubes and shake to coat.  In a 4 qt. kettle or Dutch oven, brown ground beef and the beef cubes; drain.  Add all of the remaining ingredients.  Cover and simmer for 5 hours or place in 250 degrees F oven for 5 hours.

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From → Chili

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