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Nutrition info - Recipes

South-Style Chili

In a region perhaps best known for its chili, the southern-style variety is a can't miss. This chili can be made the day before serving and it freezes well. Y'all won't be let down!


South-Style Chili

Ingredients

For 12 people

  • 64 ounce(s) boneless beef chuck blade steak
  • 1/4 cup(s) olive oil
  • 2 cup(s) chopped onions
  • 3 medium green pepper
  • 4 garlic cloves, crushed
  • 28 ounce(s) cans tomatoes
  • 12 ounce(s) can tomato paste
  • 16 floz water
  • 5 1/3 tablespoon(s) chili powder
  • 1/4 cup(s) sugar
  • 2 tablespoon(s) salt
  • 2 teaspoon(s) oregano leaves
  • 3/4 teaspoon(s) cracked pepper
  • 1/2 cup(s) shredded Monterey Jack cheese for garnish

Directions

  1. About 2 hours before serving:
  2. With sharp knife, cut chuck blade steak into 1/2-inch cubes.
  3. In 8 quart Dutch oven over medium-high heat, in hot olive oil, cook 1/3 of meat at a time, until browned on all sides. With slotted spoon, remove meat to bowl and set aside.
  4. Reserve 1/2-cup onions; cover and set aside. Add remaining onions, green peppers and garlic to drippings in Dutch oven; over medium heat, cook 10 minutes, stirring occasionally, adding more oil if necessary.
  5. Return meat to Dutch oven; add tomatoes and their liquid and remaining ingredients except cheese and reserved onion; over high heat, heat to boiling. Reduce heat to low and then cover and simmer 1 1/2 hour or until meat is fork-tender, stirring occasionally.
  6. Spoon chili into large bowl; sprinkle shredded cheese over top for garnish. Pass reserved onion to sprinkle over each serving.

Nutrition facts

  • Kcal: 382.75 kcal
  • Fibers (g): 3.37g
  • Sodium (mg): 1437.88mg
  • Carbs: 18.12g
  • Fat: 20.75g
  • Saturated fat (g): 6.98g
  • Proteins: 32.62g