Thick Chunky Beef Chili Recipes

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

SLOW-COOKER BEEF CHILI

Steps:

• Brown meat; drain. Spoon into slow cooker sprayed with cooking spray. Add all remaining ingredients except cheese; mix well. Cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
• Stir chili. Serve topped with cheese.

THICK & CHUNKY BEEF CHILI

Steps:

• In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.

CHUNKY BEEF CHILI

Steps:

• In a large plastic bag, combine the flour, thyme and rosemary; add beef cubes, a few at a time, and shake to coat. , In a Dutch oven, cook beef cubes and ground beef over medium heat until meat is no longer pink; drain. , Add the remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
• Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
• Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
• Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

MEATY THICK MAN CHILI

Steps:

• Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

SLOW COOKER GROUND BEEF CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to the bottom of a slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin. Stir well.
• Cover and cook on Low until flavors have melded, at least 4 hours, up to 8 hours.

NOT THICK, BUT NOT TOO THIN, GOOD OLD ORIGINAL CHILI

Steps:

• Chop all of the onions, peppers, and celery and defrost the beef.
• In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
• In a separate pan, place the beef.
• Cook the beef until it is at a medium--medium-well.
• Drain all of the fat out of the meat pan.
• In the desired soup pot, cook the chopped peppers, onions, and celery.
• Add the meat to the vegetables.
• Add the chili powder and cumin to the meat and vegetables.
• Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
• Add the previously squashed tomatoes to the soup pot.
• Mix well, then add the beans and all of their juice.
• Finally, add the tomato juice.
• Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
• Serve, but be careful because it's extremely hot!

CHUNKY CHILI RECIPE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers and garlic and sauté until tender, about 7 minutes. Spoon the mixture to a bowl and set aside.
• Add the ground beef and stewing beef to the pot. Brown the meat over medium-high heat for 10 minutes.
• Return the onion mixture to the pot and add the tomatoes, beef broth, cumin, chili powder, smoked paprika, salt, chili pepper and beans.
• Cover the pot and simmer for about 1 hour, stirring occasionally. Then simmer uncovered until the chili thickens, about 30 minutes.
• Ladle into bowls and serve with grated cheddar cheese, sour cream and green onions for toppings.