jump up - touch down chili
(1 rating)
This is a great half time treat crusty bread, or served over noodles, rice, or spaghetti squash (as shown in the photo, which keeps in low in carbs) for supper.
(1 rating)
yield
8 -10
prep time
35 Min
cook time
2 Hr
Ingredients For jump up - touch down chili
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6 lbboneless chuck roast, cut in 2 inch cubes
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2 tspkosher salt
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2 tspfresh ground pepper
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4 Tbspcanola oil, divided
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1 mdonion, chopped
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1 to 2 Tbspground chipolte chili powder
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6 clovegarlic, chopped fine
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1 1/2 cbeer or chicken broth
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2 candiced tomatoes with green chilies (10 oz. each)
How To Make jump up - touch down chili
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1Preheat oven to 325 degrees.
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2Toss cubed meat in salt and pepper to coat.
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3Heat 1 tablespoon of oil in dutch oven and brown 1/3 of the meat, remove meat and set aside. Repeat twice adding 1 tablespoon of oil and 1/3 meat each time.
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4Add final tablespoon oil, onion, and garlic. Cook until the onion is slightly browned.
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5Add chili powder, liquid, and tomatoes and bring to a simmer.
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6Add meat back in, stir well, cover and bake for 2 hours or until meat is very tender.
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7Garnish, if desired, with shredded cheese, diced onion, fresh diced jalapeno pepper, and/or sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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