Southwestern Chili
Ingredients
- 2 Tbsp vegetable oil
- 4 lb boneless chuck roast, trimmed, and cut into ½-inch pieces
- 3 jalapeño peppers, seeded and minced
- 2 poblano peppers, seeded and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (32-oz) carton beef broth
- 2 (15.5-oz) cans pinto beans, rinsed and drained
- 1 (15-oz) can tomato sauce
- 2 Tbsp ground cumin
- 2 Tbsp chili powder
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp ground ancho chile pepper
- ½ tsp salt
- 1 Tbsp fresh lime juice
Instructions
- Heat oil in a large Dutch oven over medium-high heat; add beef, in batches, and cook 3 to 4 minutes or until lightly browned.
- Remove beef, and set aside.
- Add jalapeños, poblanos, onion, and garlic to pot; cook 8 minutes or until tender.
- Return beef to pot; stir in broth, beans, tomato sauce, cumin, chili powder, cocoa, chile pepper, and salt.
- Bring to a boil, reduce heat, cover, and simmer 2 hours, stirring occasionally, until beef is tender.
- Uncover, and simmer 30 minutes. Stir in lime juice.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
