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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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From Southern Living. Ingredients:
4 lbs boneless chuck roast, cut into 1/2 inch pieces |
2 -4 tablespoons chili powder |
2 (6 ounce) cans tomato paste |
1 (32 ounce) container beef broth |
2 (8 ounce) cans tomato sauce |
2 teaspoons garlic granules |
1 teaspoon salt |
1 teaspoon ground oregano |
1 teaspoon ground cumin |
1 teaspoon paprika |
1 teaspoon onion powder |
1/2 teaspoon ground black pepper |
1/2 teaspoon cayenne pepper |
crushed tortilla chips |
sour cream |
shredded cheese |
chopped onion |
Directions:
1. Brown meat in batches in a Dutch oven over med-high heat.
2. Remove meat, reserving drippings in Dutch oven.
3. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
4. Stir in tomato paste; cook 5 minutes.
5. Add cooked beef to Dutch oven; stir in beef broth and the next 9 ingredients.
6. Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
7. Serve with cornbread and desired toppings.
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