This classic chili recipe will warm you up on the coolest days. Use Certified Hereford Beef for an extra kick of beefy flavor.
Cook Time 120M
|
Protein 27G
|
Servings 4
Helpful Hereford Tips
It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Nutritional Information
Cals
328Carbs
1% DVFat
19% DVFiber
6% DVIron
21% DVIngredients
- 1-1/2 pounds Certified Hereford Beef stew meat, cut into 1 to 1-1/2-inch pieces
- 2 tablespoons vegetable oil
- Salt
- 1 medium onion, chopped
- 1 medium jalapeño pepper, minced (with seeds)
- 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes
Instructions
- 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.
About Chuck
This classic chili recipe will warm you up on the coolest days. Use Certified Hereford Beef for an extra kick of beefy flavor.