This classic chili recipe will warm you up on the coolest days. Use Certified Hereford Beef for an extra kick of beefy flavor.
It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
1-1/2 pounds Certified Hereford Beef stew meat, cut into 1 to 1-1/2-inch pieces
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium jalapeño pepper, minced (with seeds)
2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
Add remaining 1 tablespoon oil, onion and jalapeno pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender.
Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Robust beef flavor, moist and extremely tender when braised for pot roast. May also be roasted in oven and sliced thin.More About Cuts