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Cowboy Beef Chili

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Ingredients

  • 2 lb boneless chuck roast, trimmed and cubed
  • 1 (32-oz) carton low-sodium beef broth
  • 2 (14.5-oz) cans fire-roasted diced tomatoes with chipotle peppers (such as Muir Glen)
  • 2 (8-oz) pkg chopped onions (about 2 cups)
  • 2 Tbsp minced garlic
  • 3 Tbsp ancho chile powder
  • 2 Tbsp ground cumin
  • 1 oz semisweet chocolate, chopped
  • ½ tsp salt

Instructions

  1. Combine all ingredients in a 5- to 7-quart slow cooker. Cover and cook on LOW 8 to 10 hours or until beef is tender.

Side Dish Ingredients

  • 8 soft taco-size corn tortillas, cut into wedges
  • 3 Tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • 1 cup shredded Cheddar cheese
  • ½ cup fresh salsa
  • 1 avocado, diced
  • ¼ cup chopped green onions

Side Dish Instructions

  1. Preheat oven to 400°F. Brush tortilla wedges with oil; sprinkle with chili powder, cumin, and salt. Stack tortillas, and cut into wedges. Arrange on a large rimmed baking sheet.
  2. Bake 10 to 12 minutes or until browned and crisp. Sprinkle tortillas with cheese; bake 1 minute longer or until melted. Drizzle with salsa; sprinkle with avocado and onions.

Nutritional Information

Main Side Total
Servings 6 6
Calories
274
271
545
Fat (g) 8 19 27
Sat. Fat (g) 4 5 9
Protein (g) 34 6 40
Carb (g) 17 20 37
Fiber (g) 3 5 8
Sodium (mg) 879 363 1242

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