Texas-Style Chili
Our version of this no-bean chili boasts deep, smoky flavor from a trio of peppers and the perfect spice combination. Slow simmering marries these flavors, and also ensures fork-tender beef. Customize it with your favorite chili toppings and dig in!
Ingredients
3 dried ancho chile pepper
2 dried New Mexico chile pepper
1 drained canned chipotle pepper in adobo sauce
4 cups Swanson® Beef Stock
3 pounds boneless beef chuck roast, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
1 tablespoon ground cumin
0.5 teaspoon cinnamon
1 teaspoon dried oregano leaves, crushed
0.5 teaspoon ground allspice
2 tablespoons tomato paste
2 dried New Mexico chile pepper
1 drained canned chipotle pepper in adobo sauce
4 cups Swanson® Beef Stock
3 pounds boneless beef chuck roast, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
1 tablespoon ground cumin
0.5 teaspoon cinnamon
1 teaspoon dried oregano leaves, crushed
0.5 teaspoon ground allspice
2 tablespoons tomato paste
Instructions
Heat the ancho and New Mexico chile peppers in a 4-quart saucepan over high heat for 2 minutes, stirring occasionally. Remove the chile peppers to a work surface and remove and discard the stems and seeds. Place the ancho and New Mexico chiles into a blender. Add the chipotle chile pepper and half the stock. Cover and blend until the mixture is smooth.
Season the beef as desired. Heat 1 tablespoon oil in the saucepan over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring occasionally. Pour off any fat. Remove the beef from the saucepan, cover and keep warm.
Heat the remaining oil in the saucepan over medium-high heat. Add the onion and cook for 3 minutes or until softened, stirring occasionally. Stir in the garlic, cumin, cinnamon, oregano, allspice, tomato paste, blended chile mixture and the remaining stock.
Return the beef to the saucepan and heat over medium-high heat to a boil. Reduce the heat to medium-low. Partially cover the saucepan and cook for 1 1/2 hours or until the beef is fork-tender, stirring occasionally. Season to taste.
Season the beef as desired. Heat 1 tablespoon oil in the saucepan over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring occasionally. Pour off any fat. Remove the beef from the saucepan, cover and keep warm.
Heat the remaining oil in the saucepan over medium-high heat. Add the onion and cook for 3 minutes or until softened, stirring occasionally. Stir in the garlic, cumin, cinnamon, oregano, allspice, tomato paste, blended chile mixture and the remaining stock.
Return the beef to the saucepan and heat over medium-high heat to a boil. Reduce the heat to medium-low. Partially cover the saucepan and cook for 1 1/2 hours or until the beef is fork-tender, stirring occasionally. Season to taste.
Texas-Style Chili
Our version of this no-bean chili boasts deep, smoky flavor from a trio of peppers and the perfect spice combination. Slow simmering marries these flavors, and also ensures fork-tender...
Directions
Print
Heat the ancho and New Mexico chile peppers in a 4-quart saucepan over high heat for 2 minutes, stirring occasionally. Remove the chile peppers to a work surface and remove and discard the stems and seeds. Place the ancho and New Mexico chiles into a blender. Add the chipotle chile pepper and half the stock. Cover and blend until the mixture is smooth.Season the beef as desired. Heat 1 tablespoon oil in the saucepan over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring occasionally. Pour off any fat. Remove the beef from the saucepan, cover and keep warm. Heat the remaining oil in the saucepan over medium-high heat. Add the onion and cook for 3 minutes or until softened, stirring occasionally. Stir in the garlic, cumin, cinnamon, oregano, allspice, tomato paste, blended chile mixture and the remaining stock.Return the beef to the saucepan and heat over medium-high heat to a boil. Reduce the heat to medium-low. Partially cover the saucepan and cook for 1 1/2 hours or until the beef is fork-tender, stirring occasionally. Season to taste.
Ingredients
3 dried ancho chile pepper2 dried New Mexico chile pepper1 drained canned chipotle pepper in adobo sauce4 cups Swanson® Beef Stock3 pounds boneless beef chuck roast, cut into 1/2-inch pieces2 tablespoons vegetable oil1 large onion, chopped (about 1 cup)3 cloves garlic, minced1 tablespoon ground cumin0.5 teaspoon cinnamon1 teaspoon dried oregano leaves, crushed0.5 teaspoon ground allspice2 tablespoons tomato paste
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