Chunky Beef Chili
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Total Recipe Time: 1-3/4 to 2-1/2 hours
Makes 4 servings
1-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2 tablespoons vegetable oil, divided
1 medium onion, chopped
1 medium jalapeño pepper, minced
2 cans (14-1/2 ounces each) diced tomatoes with chiles
|1.||Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
|2.||Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
Cook's Tip: Recipe can be made in a 6-quart electric pressure cooker. Browning stew meat if desired. Place stew meat, onion, jalapeno pepper and tomatoes in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick release feature to release pressure; carefully remove lid. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)
Cook's Tip: Canned Mexican or Southwest-style diced tomatoes may be substituted for tomatoes with chiles.
Nutrition information per serving: 328 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 73 mg cholesterol; 849 mg sodium; 2 g carbohydrate; 1.7 g fiber; 27 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.8 mg iron; 18.3 mcg selenium; 5.8 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.