INGREDIENTS:

2.5 to 3 pounds beef cross rib roast, trimmed and cut into 1 inch pieces
2 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon oregano
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon black pepper
4 dashes of Worcestershire sauce
olive oil (to brown the meat)
2 medium white onions, chopped
3 fresh Anaheim chiles, roasted, peeled, seeds taken out and chopped OR 2 (4 oz.) cans of green chilis
2 medium red peppers, roasted, peeled, seeds taken out and chopped OR roasted red peppers in a jar
4 garlic cloves, peeled and diced or crushed
3 pounds fresh tomatoes , blanched and peeled OR 3 (14.5 oz.) cans tomatoes WITH the juice
2 cups beef broth

INSTRUCTIONS:

Cut the trimmed beef roast into 1 inch pieces and place in a large container or plastic bag. Toss the meat with chili powder, cumin, oregano, paprika, onion powder, garlic powder, pepper and Worcestershire sauce. Set aside while you chop (and roast, optional) the vegetables.
In a large heavy pan or Dutch oven, on medium heat, add olive oil to the pan and brown the seasoned meat until all sides are a brown color crust.
Add chopped onions, green chiles, red peppers and tomatoes to the browned meat. Pour over the beef broth and stir.
Allow it to come up to a high simmer on medium heat and then turn down the heat to medium-low to low. (Depending upon your heavy pan and/or your burner temperature.) Simmer with NO lid and stir throughout the simmering process for up to 4 hours. The chopped vegetables and broth will cook down and thicken... all while making the chunks of beef super tender!

Chunky Beef Chili Recipe

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