Beef Chili El Paso

Recipe

Soup, Chili & Stew
Beef Chili El Paso

Primary Media

Bowl of beef chili el paso garnished with sour cream and green onion

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2.5 out of 5 stars
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6 ratings

Recipe Data

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    Servings and Ingredients

    QuantityIngredientAdd
    4 tbsp. canola oil
    3 lbs. top round, cut in 1/2-inch cubes
    2 c. diced onions
    2 c. diced celery
    3 large cloves garlic, minced
    ¼ c. chili powder
    1 tsp. cumin
    ½ tsp. oregano
    1 tsp. crushed red pepper
    1 tsp. cayenne pepper
    1 tbsp. sugar
    1 tbsp. smoked paprika
    2 (28 oz each) cans diced tomatoes
    2 c. beef broth
    2 to 4 tbsp yellow cornmeal
    salt, to taste

    Directions

    1. Heat oil in a large heavy stock pot. Add meat and sear on all sides until lightly browned. Remove meat from pot and set aside.
    2. Add onions, celery and garlic to pot; simmer vegetables until tender.
    3. Stir in chili powder, cumin, oregano, crushed red pepper, cayenne pepper, sugar and paprika; mix well.
    4. Cook over medium heat for 2 to 3 mintues. Add diced tomatoes, tomato paste, beef broth and cornmeal.
    5. Simmer about 30 minutes; return meat to pot and mix well. Simmer about 1 hour or until meat is tender.
    6. If chili appears too thin, add a little more cornmeal. Serve as is or top with sour cream, diced onions and/or shredded cheddar cheese.

    Recipe Source:

    Chef Chuck, Hy-Vee Seasons Fall 2007.