This is a hearty and delicious chili recipe that is just perfect for football games and cookouts.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 15 mins
total:
2 hrs 35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.

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  • Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.

  • Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.

  • Cover pot and simmer 2 to 4 hours.

Nutrition Facts

293 calories; protein 21.2g; carbohydrates 33g; fat 9.1g; cholesterol 43.3mg; sodium 727.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2021
Worked great. Thanks! Read More
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