Chunky Beef Chili
Try this easy slow cooker chunky chili recipe. No beans. All beef.
Cook Time: 2 hrs 30 mins
Servings: 4
Ingredients: 6
Ingredients
Preparation
Alternate Cooking Method
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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.
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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.
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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
328 Calories
4g SAT FAT
27g PROTEIN
3.8 mg IRON
5.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
The Essential Ingredients
- Stew Meat: Ideal for low-and-slow cooking methods like roasting and braising. Typically cut from the round or chuck, stew meat is often diced into cubes, which make it perfect for stews, pot pie, or chili.
- Jalapeno: A medium size chili pepper, often bright green in color, known for its mild to moderate heat. They are widely used in Mexican and Southwestern cuisine. Pro tip: keep the seeds in for extra heat, and remove them for a more mild flavor.
- Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Diced Tomatoes: Most commonly found in a can, these tomatoes are grown and picked when ripe, then canned in their own juices. They are a convenient pantry staple that can be added to many dishes.
- Kosher Salt: Known for its coarse, flaky texture that’s easy to sprinkle. It’s named for its traditional use in Jewish meat preparation. It has a clean, pure taste and is typically free of additives like iodine.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What cut of beef is stew meat?
Typically stew meat comes from chuck (shoulder) area. It’s great for slow cooking or use in stews or chili’s.
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Can I substitute chili seasoned tomatoes with regular diced tomatoes?
Yes, you can use plain diced tomatoes, however add 1 to 2 teaspoons chili powder or taco seasoning to adjust the flavor.
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Can I make beef chili in the slow cooker?
Absolutely! Brown the stew meat, onion and jalapeno before placing in the slow cooker, with all the remaining ingredients. Cook on LOW 6 to 8 hours or until beef is fork-tender.
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Can I skip browning the stew meat?
Small steps like browning the beef adds texture and flavor to the chili, however if you’re pressed for time you can skip this step.
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