Chunky pieces of beef, a few vegetables and some flavorful seasonings are all this chili needs! It’s perfect for those family members who don’t like beans!
2 tablespoons vegetable or canola oil
2 pounds beef chuck, cut into bite size chunks
2 large onions, chopped
2 ribs celery, chopped
2 garlic cloves, pressed
1 (28 ounce) can diced tomatoes, undrained
2 cups water
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1. In a 6-quart Dutch oven, heat 1 tablespoon of oil over medium heat. Add 1/2 the meat and cook until meat is brown on all sides, stirring occasionally. With a slotted spoon, remove meat to a bowl reserving the pan drippings. Add remaining 1 tablespoon of oil into the reserved pan drippings. Heat until hot, add remaining beef and cook until brown on all sides, stirring occasionally. With a slotted spoon remove meat to the bowl, reserving the pan drippings.
2. Stir the onions, celery and garlic into the pan drippings. Cook over low heat until tender, about 5 minutes.
3. Return the beef to the Dutch oven. Stir in undrained tomatoes, water, cumin, oregano, chili powder, salt, red pepper and black pepper. Bring to a boil; reduce heat and simmer over low heat for 2 to 3 hours or until beef is tender. Stir occasionally to prevent sticking. If needed, add additional water 1/2 cup at a time for desired consistency. Makes 6-8 servings.