Hyde Park Chili

Course : Chili
Serves: 8-10
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3 pounds ANGUS BEEF bottom round roast, cut into 1/2-inch cubes
1/4 cup olive oil
4 medium onions, chopped
4 cloves garlic, minced
1 tablespoons ground cumin
1 tablespoons dried oregano
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon sugar
28 ounces chopped tomatoes
1 can black beans
1 can chopped green chilies
3 medium jalapeno peppers, seeded
1 teaspoon salt and pepper
Optional toppings: avocado slices, chopped green peppers, shredded cheddar cheese, chopped onion or sour cream

Preparation / Directions:

1. Heat oil in a large saucepan over high heat. Brown beef cubes in 1/2-pound batches for 3-4 minutes per batch; set beef aside after browned. 2. Add onions and garlic to the saucepan. Cook for 3-5 minutes over medium heat. Return beef to the saucepan and stir in cumin, oregano, chili powder, sugar, and tomatoes. Cover and bring to boil; reduce heat and simmer for 2 hours. Add green chilies, jalapenos, and beans; cook an additional hour. 3. Serve with corn bread.


Nutritional Information:

Nutrition information per serving: 408 Cal; 17g Fat; 4g Sat. Fat; 106mg Chol; 20g Carb; 44g Protein; 724mg Sodium; 7mg Iron

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