Hearty Beef Chili

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

By Betty Crocker Kitchens

January 19, 2011

Chili

2 1/2

lb beef stew meat, cut into 1-inch cubes

tablespoons Gold Medal™ Wondra® quick-mixing flour

tablespoons oil

4 1/2

teaspoons chili powder

teaspoons salt

teaspoons dried oregano leaves

teaspoons ground cumin

dried bay leaves

1 1/2

cups Progresso™ beef-flavored broth (from 32-oz carton)

can (28 oz) Muir Glen™ organic diced tomatoes, undrained

large onion, chopped (1 cup)

medium green bell pepper, chopped (1 cup)

cloves garlic, finely chopped

tablespoons cornmeal

can (15 oz) Progresso™ black beans, drained, rinsed

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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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.