Three-Pepper Rangerous Chili
Beer Recommendation
Voodoo Ranger Imperial IPA
Ingredients
- 5 lb boneless chuck roast, trimmed
- 2 Tbsp vegetable oil
- 2 cups chopped onion
- 2 red bell peppers, chopped
- 2 poblano peppers, seeded and finely chopped
- 4 jalapeño peppers, seeded and minced
- 7 cloves garlic, minced
- 1 (1.25-oz) envelope Tex-Mex chili seasoning
- 3 Tbsp tomato paste
- 2 (32-oz) cartons beef stock
- 1 (15-oz) can tomato sauce
- 2 Tbsp masa harina
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Cut roast into 1-inch pieces. Brown roast in hot oil, in batches, in a large Dutch oven over medium-high heat. Remove from pot; set aside.
- Cook onions, all peppers, and garlic in hot drippings in pot over medium-high heat 5 minutes, stirring occasionally, until crisp-tender.
- Add chili seasoning and tomato paste; cook, stirring constantly, 2 minutes. Return beef to pot; stir in beef stock and tomato sauce. Bring to a boil, reduce heat, cover, and simmer 2 to 2½ hours or until beef is very tender.
- Add masa harina to chili, stirring until thickened.
- Top each serving with sour cream and cheese.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
590
|
590
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 47 | 47 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1059 | 1059 |
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
