Rockn And Roastn Chili Recipes

CHUCK ROAST CHILI

Chuck Roast Chili image

This is a hearty and delicious chili recipe that is just perfect for football games and cookouts.

Provided by Dustin Mathers

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h35m

Yield 10

Number Of Ingredients 22

Ingredients

1 (2 pound) chuck roast, or more to taste
2 tablespoons olive oil, divided
1 teaspoon apple cider vinegar
1 large onion, diced
2 green bell peppers, diced
2 cups chicken stock
1 cup water
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
3 tablespoons brown sugar
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon barbecue sauce
1 tablespoon ketchup
2 teaspoons minced garlic
1 teaspoon ground cumin
½ tablespoon hot sauce (such as Valentina®)
2 teaspoons mustard
2 teaspoons Worcestershire sauce
salt to taste

Steps:

Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
Cover pot and simmer 2 to 4 hours.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 33 g, Cholesterol 43.3 mg, Fat 9.1 g, Fiber 10.3 g, Protein 21.2 g, SaturatedFat 2.5 g, Sodium 727.1 mg, Sugar 8.7 g

ROCK'N AND ROAST'N CHILI

Rock'n and Roast'n Chili image

I got the basics of this recipe from a friend at a Super Bowl party and tweaked it from there. I do have to tone it down a bit for my wife...and my mom once asked if I was trying to get my inheritance early! People who like spicy food really go for it.-Rob Via, Charlotte, North Carolina Charlotte, North Carolina

Provided by Taste of Home

Categories Lunch

Time 2h20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pounds beef stew meat, cut into 3/4-in. cubes
1 medium onion, chopped
2 tablespoons canola oil
2 to 3 garlic cloves, minced
1 jar (16 ounces) hot banana peppers
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
2 tablespoons chili powder
1 to 2 tablespoons hot pepper sauce
1 teaspoon salt
1/8 teaspoon ground cumin
Additional banana peppers, optional

Steps:

In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture., Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.

Nutrition Facts : Calories 315 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

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