Tested till perfect Chunky Beef Chili

Chunky Beef Chili

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 1 tbsp 1tbspvegetabIe oil
  • 2 lb 2lbstewing beef, cut in 1/2 inch cubes
  • 2 2oniononions, chopped
  • 2 2carrotcarrots, chopped
  • 2 stalks 2stalkscelery, sliced
  • 1 can 1canstewed tomatoes
  • 1 can 1canchickpeachickpeas, drained and rinsed
  • 1 cup 1cupbeef stock
  • 1 can 1cantomato paste
  • 2 tbsp 2tbspchili powder
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspdried oregano
  • 3/4 tsp 3/4tspsalt
  • 1 1sweet red peppersweet red peppers, chopped
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Preparation

In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.

Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Stir in red pepper. Cook on high for 15 minutes.

Stove-top Stew:
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.

Increase heat to medium; stir in red pepper and cook for 15 minutes.

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