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Chuckwagon Chili
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- #29651
The low and slow cooking brings all the flavors together in this hearty meal. If you want a thicker chili, drain the tomatoes before adding them. Also good with some cooked rice stirred in before serving.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 tablespoons vegetable oil
2 pounds round steak, cubed
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic, minced
16 ounces whole tomatoes, undrained
12 ounces beer
1 cup barbecue sauce
2 tablespoons chili powder
1 teaspoon dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon black pepper
30 ounces red kidney beans, rinsed and drained
directions
Heat the oil in a large pan or Dutch oven over medium-high heat. Add the round steak and brown on all sides.
Stir in the onion, celery, bell pepper, and garlic. Cook until onions are soft and fragrant, about 5-6 minutes.
Add the tomatoes and their liquid and stir to break them up.
Add the beer, barbecue sauce, chili powder, oregano, salt and pepper and stir to mix well.
Add the drained beans then bring the mixture to a boil. Reduce the heat to a simmer, cover and let cook for 2 hours or until the meat is tender.
nutrition data
680 calories, 19 grams fat, 78 grams carbohydrates, 48 grams protein per serving.
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reviews & comments
October 16, 2013
Chuckwagon Chili is very good. A bit different, as it seems more like a meaty vegetable soup than chili. But good, nonetheless.