Hearty Beef Chili

Name: Hearty Beef Chili
Prep time: 25 min
Total time: 3 h 25 min
Yield: 7
Ingredients: 2 1/2 lb beef stew meat, cut into 1-inch cubes; 2 tablespoons Gold Medal™ Wondra® quick-mixing flour; 2 tablespoons oil; 4 1/2 teaspoons chili powder; 2 teaspoons salt; 2 teaspoons dried oregano leaves; 2 teaspoons ground cumin; 2 dried bay leaves; 1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton); 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained; 1 large onion, chopped (1 cup); 1 medium green bell pepper, chopped (1 cup); 3 cloves garlic, finely chopped; 3 tablespoons cornmeal; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 can (4.5 oz) Old El Paso™ chopped green chiles; Shredded Monterey Jack cheese; Sour cream; Chopped fresh cilantro; Tortilla chips

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Prep 25 min
Total 3 hr 25 min
Servings 7

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Big chunks of beef create a hearty chili slowly simmered for the best mix of flavors.

By Betty Crocker Kitchens

Updated Jan 19, 2011

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Ingredients

Chili

2 1/2 lb beef stew meat, cut into 1-inch cubes
2 tablespoons Gold Medal™ Wondra® quick-mixing flour
2 tablespoons oil
4 1/2 teaspoons chili powder
2 teaspoons salt
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
2 dried bay leaves
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, finely chopped
3 tablespoons cornmeal
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles

Garnishes, if desired

Shredded Monterey Jack cheese
Sour cream
Chopped fresh cilantro
Tortilla chips

Make With

Progresso Broth

Steps

1

In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
2

Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.
3

Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.

Tips from the Betty Crocker Kitchens

tip 1
If you like your chili spicy, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the other seasonings.

Nutrition

440 Calories, 22g Total Fat, 36g Protein, 25g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 200

Total Fat: 22g; 33%

Saturated Fat: 7g; 37%

Trans Fat: 1g

Cholesterol: 90mg; 29%

Sodium: 1170mg; 49%

Potassium: 700mg; 20%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 7g; 27%

Sugars: 4g

Protein: 36g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 25%; 25%

Calcium: 10%; 10%

Iron: 25%; 25%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;

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