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19Ingredients
5Hours
650Calories
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Ingredients
US|METRIC
10 SERVINGS
- 3 tsp. vegetable oil (divided)
- 5 lb. beef chuck roast (trimmed of fat and cut into 1 1/2 inch cubes)
- 2 tsp. kosher salt
- 2 onions (large, diced)
- 1/2 tsp. kosher salt
- 2 chipotles en adobo (minced, with sauce)
- 1/2 cup chili powder
- 3 Tbsp. cumin powder
- 1 Tbsp. dried oregano
- 6 cloves garlic (peeled and minced)
- 2 jalapeno chiles (minced)
- 28 oz. crushed tomatoes (or diced)
- 4 cups water (or homemade chicken stock, if you have some available)
- 1/4 cup masa harina (mexican corn flour)
- 1 tsp. chili powder
- 1/2 cup water
- 2 limes
- salt
- fresh ground black pepper
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat16g80% |
Trans Fat0g |
Cholesterol150mg50% |
Sodium990mg41% |
Potassium1120mg32% |
Protein47g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber6g24% |
Sugars2g |
Vitamin A50% |
Vitamin C35% |
Calcium15% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
B Hepner 3 years ago
Best chili I’ve ever made. I cooked it in a Staub, which is smaller than a usual Dutch oven, so I more or less halved the recipe. I used an anaheim, a pasilla, & a yellow bell pepper instead of jalapeño. Cooked longer, too, on the stove-top, to reduce the sauce & tenderize the meat. Excellent spice combo & flavor. Will be in the regular rotation from now on. Thanks for sharing.
Christine 3 years ago
So good that my dad asked for the recipe. Served this topped with sour cream, green onions and cilantro with a side of cornbread. Yum!
Feu 4 years ago
Omg the depth of flavour in this is just heaven! I used a tablespoon of chilli powder not half a cup! That seemed to be the perfect amount of spice for my family. This will most certainly be on high rotation on our dinner table.
Alex 4 years ago
Really nice used 1,5 tbsp chili, which is enough. 700 g runderriblap, in instapot for 2,5 hours. Added sweetcorn and served on brown rice
Heather 4 years ago
My family loved this. I cut the recipe in half. It still made quite a bit. I did not follow the recommended last step. The very last step recommends letting it sit overnight in the fridge and reheating the next day. We ate this that same day that I cooked it. It was quite spicy. We had plenty of leftovers. But when I ate it the next day it was much milder and had more flavor. I also made this in my crockpot instead of the oven, Since I was going to be out of the home all day. It ended up kind of runny but that’s to be expected since it was in the crockpot. It was easily fixed with more Mesa Harina flour. This recipe was perfect for me because I hate beans and love chili!
Paul 4 years ago
I used low sodium chicken broth, pink salt (cause it's healthier) and this recipe is Keto but I added 2 cans (drained) of organic red beans...cause it ain't true chili without some beans! 😉