Chuck Roast Chili

Call this a chili or a stew, it doesn’t really matter. Either way it’s good!

  • 2 pounds Chuck Roast, Beef or Bison, cut in bite-size pieces
  • 1/2 cup Sweet Onion, chopped
  • 1 tablespoon Red Chili Powder
  • 1 can (6 ozs) Tomato Paste
  • 1 can (16 ozs) Beef Broth
  • 1 can (8 ozs) Tomato Sauce
  • 1 can (15 ozs) Red Kidney Beans, drained
  • 1 1/2 teaspoons Garlic Powder
  • 1 teaspoon Sea Salt
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Marjoram
  • 1 teaspoon ground Cumin
  • 1 teaspoon Paprika (Smoked Hungarian is great in this)
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Red Cayenne Pepper

Over medium high heat, brown the meat in batches in a heavy soup pot or Dutch Oven. Remove the meat and set aside. Add the onions and red chili powder to meat drippings and cook for 5 minutes until onion is tender. Add some olive oil if needed. Reduce heat to medium low and stir in tomato paste. Cook for 5 minutes.  Return the meat to the pot. Stir in beef broth and the remaining ingredients. Bring to a boil . Reduce heat to low and simmer, uncovered for 1 1/2 hours or until meat is tender. Stir occasionally.  Serve warm. This can be garnished with sour cream, green onions, cornbread etc.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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