Chunky Beef Chili

Name: Chunky Beef Chili
Total time: 2 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: Stew Meat; vegetable oil; salt; onion; jalapeno pepper; chili-seasoned (chili-style) diced tomatoes

2 HRS 30 MINS

Time to Cook

4

Servings

6

Ingredients

Cook Mode

Ingredients

1-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2 tablespoons vegetable oil
Salt
1 medium onion, chopped
1 medium jalapeño pepper, minced
2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes

Preparation

Alternate Cooking Method

Step 1

Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
Step 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.

Cooking Tip: Canned Mexican or Southwest-style diced tomatoes may be substituted for chili-seasoned tomatoes.
Step 3

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.)

Nutrition Information

Nutrition information per serving: 328 Calories; 135 Calories from fat; 15g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 73 mg Cholesterol; 849 mg Sodium; 2 g Total Carbohydrate; 1.7 g Dietary Fiber; 27 g Protein; 3.8 mg Iron; 3.5 mg NE Niacin; 0.4 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 5.8 mg Zinc; 18.3 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Filed Under:

Mexican Soups, Stews & Chili

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