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Classic Beef Chili
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Course:
Main Course
Cuisine:
American
Keyword:
chili, soup
Ingredients
2
lbs
beef stew meat or diced chuck roast
1
lbs
ground beef (lean)
3
tbsp
olive oil
2
tbsp
cajun seasoning
1
tbsp
dried thyme leaves
1
tbsp
black pepper
1
tbsp
onion powder
1
tbsp
minced garlic
1
medium
diced bell pepper (orange, green, or red)
1
tbsp
ground cumin
3
tbsp
chili powder
1
tsp
dried oregano
1
tbsp
cocoa powder (unsweetened)
OR 1 tsp cinnamon and 2 tbsp of brown sugar
2
15.5 oz
Bush's Best Chili Beans Kidney Beans in
Mild Chili Sauce
2
15 oz
tomato sauce cans
2
14.5 oz
Rotel or fire-roasted diced tomatoes
Instructions
In a large pot on medium heat cook ground beef until brown. Drain meat when done and set aside. (no seasoning)
Rinse beef stew meat and pat dry. Add olive oil to the same large pot and then add beef stew meat.
Season the meat with cajun seasoning, thyme leaves, black pepper, and onion powder. Cook for 10 minutes or until brown.
Do not drain.
Stir ground beef back into the pot.
Stir in the following seasonings to the pot: minced garlic, diced bell pepper, cumin, chili powder, oregano, and cocoa powder.
Stir in cans of chili beans in sauce, tomato sauce, and diced tomatoes.
Cover the pot with a lid. Turn the heat to low and simmer for 2 hour. Stir ingredients every 30 minutes. OR place in a crockpot on low for 7 hours.
Serve with your favorite toppings. Mine are sour cream, cheese, and green onions or parsley.