Hearty Beef Chili

By Addie

Big chunks of beef create a hearty chili slowly simmered for the best mix of flavors.

Ingredients

• CHILI:
• 2 1/2 lb beef stew meat, cut into 1-inch cubes
• 2 tablespoons Gold Medal Wondra quick-mixing flour
• 2 tablespoons oil
• 4 1/2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons dried oregano leaves
• 2 teaspoons ground cumin
• 2 dried bay leaves
• 1 1/2 cups Progresso beef-flavored broth (from 32-oz carton)
• 1 can (28 oz) Muir Glen Organic Diced Tomatoes, undrained
• 1 large onion, chopped (1 cup)
• 1 medium green bell pepper, chopped (1 cup)
• 3 cloves garlic, finely
• 3 tablespoons
• 1 can (15 oz) Progresso Black Beans, drained, rinsed
• 1 can (4.5 oz) Old El Paso chopped green chiles
• GARNISHES:
• Shredded Monterey Jack cheese
• Sour cream
• Chopped fresh cilantro
• Tortilla chips

Preparation

Step 1

1. In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.

2. Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.

3. Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.

Expert Tips:

If you like your chili spicy, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the other seasonings.
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REVIEWS:

Very tasty and filling. A great chili with good flavor, however if you are looking for spice you will have to add ground red pepper or whichever type of spice you like. I will make this again:)

This chili is amazing and a hearty dish for the family in the winter. My Mom would say that it "sticks to your bones!" I will serve it to the guys for Superbowl Sunday with all of the garnishes! Yummy!