Food and Recipes Recipes Chunky Beef Chili Be the first to rate & review! Warm up chilly winter days with a hearty bowl of beef chili. This savory recipe is easy enough to tackle on busy weeknights and comes together quickly, requiring just 30 minutes of hands-on prep time. To make this one-pot meal, add all the ingredients to a Dutch oven, and cook for 1 hour and 45 minutes. With a mixture of boneless chuck roast stew meat and fresh ground spices, this thick chili recipe makes a batch big enough to feed a hungry crowd. Fix it for a Saturday tailgate or for a comforting Sunday supper. Set out toppings like crushed tortilla chips, sour cream, shredded cheese, and chopped onions so diners can customize their bowls. Round out the meal with slices of toasty homemade cornbread. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Beth Dreiling Hontzas Prep Time: 25 mins Cook Time: 1 hrs 45 mins Total Time: 2 hrs 10 mins Yield: 9 cups Ingredients 4 pound boneless chuck roast, cut into 1/2-inch pieces 2 tablespoons chili powder 2 (6-ounce) cans tomato paste 1 (32-ounce) container beef broth 2 (8-ounce) cans tomato sauce 2 teaspoons granulated garlic 1 teaspoon salt 1 teaspoon ground oregano 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon onion powder 1/2 teaspoon ground black pepper 1/4 teaspoon ground red pepper Cornbread sticks (optional) Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion Directions Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes. Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings. Chef's Notes If you've had spices longer than a year, it might be time to replace them. Seasonings tend to dull in flavor the longer they sit on the shelf. Always store them in a cool, dry place. Rate it Print