Thick & Chunky Beef Chili |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 13 |
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Hearty, flavorful ingredients and a thick, rich sauce make this a satisfying chili that's sure to win compliments on your cooking. It's a great way to serve a crowd during the big game or to warm up on a chilly evening. Ingredients:
12 ounces center-cut bacon, diced |
2 pounds beef stew meat, cut into 1/4-inch cubes |
2 medium onions, chopped |
4 garlic cloves, minced |
3 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained |
1 cup barbecue sauce |
1 cup chili sauce |
1/2 cup honey |
4 teaspoons reduced-sodium beef bouillon granules |
1 bay leaf |
1 tablespoon chili powder |
1 tablespoon baking cocoa |
1 tablespoon worcestershire sauce |
1 tablespoon dijon mustard |
1-1/2 teaspoons ground cumin |
1/4 teaspoon cayenne powder, optional |
3 cans (16 ounces each) kidney beans, rinsed and drained |
shredded reduced-fat cheddar cheese, optional |
Directions:
1. In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
2. Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients.
3. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
4. Add beans and heat through. Discard bay leaf. Garnish with cheese if desired. Yield: 4 quarts.
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