Chunky Beef Chili

By tulawdog

Ingredients

• 3 Tbsp Olive Oil
• 2 1/2 About 2 1/2 lbs/1.13 kg Beef Chuck Roasts, cubed (3/4 to 1 inch)
• 2 Medium Yellow Onion, finely chopped
• 2 Carrots, peeled and diced
• 2 Celery Sticks, diced
• 2 Small Red Peppers, diced
• 4 Cloves Garlic, chopped
• 2 Tbsp Chili Powder
• 2 Tbsp Smoked Hot Paprika
• 2 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Ground Coriander
• 2 Cans (19 oz/540 ml x 2) Red Kidney Beans, rinsed and drained
• 1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
• 2 Cups of Beef Stock
• Sea Salt
• Chips
• Shredded Cheddar Cheese
• Chopped Cilantro
• Sour Cream
• Guacamole

Preparation

Step 1



Preheat oven to 350˚F (180˚C).



Toss the beef cubed with sea salt and pepper. Heat a stockpot or Dutch oven over a moderate to high heat. Brown the beef cubed with olive oil in batches, and set aside.

Add extra oil to the pan if necessary. Then cook onion, carrots, celery, and red peppers. Keep stirring, about 8 to 10 minutes and cook until the mixture has softened, fragrant and golden in color. Then stir in the chopped garlic and give it a quick stir. Mix in the chili powder, paprika, cumin, oregano, coriander, and mix well.

Then add the beef, stock, diced tomatoes, and bring to the boil. Cover the pot with parchment paper and place the lid on top. Transfer to the oven and bake until the meat is tender, about 1-½ hours. Add in the kidney beans and return to the oven and bake for another 1 hour until the meat is very tender. Serve warm.