MJ’S AWARD-WINNING BEEF CHILI
- 1 – 3 lb.(approx) Chuck Roast, cut into bite-sized cubes
- 2-3 Tablespoons Oil
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 1 Onion, finely diced
- 1 Red Pepper, finely diced
- 1 Jalapeno, finely diced
- 1 – 12 ounce can Dr. Pepper or Coke
- 3 Tablespoons Chili Powder
- 2 teaspoons Cumin Powder
- ½ – 1 teaspoon Cayenne Pepper
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cinnamon
- 1 – 14 ounce can Beef Broth
- 2 – 14.5-ounce cans Hunt’s Fire-Roasted Diced Tomatoes, drained
- 1 can Bush’s Chili Pinto Beans
- 1 can Bush’s Chili Kidney Beans
- 1 can Bush’s Chili White Great Northern Beans
- ¼ cup Masa Flour (plus enough water to make a paste)
- 1 cup Mexican shredded cheese (added to the chili to add creaminess)
- Mexican Shredded Cheese
- Sour Cream or Mexican Crema
- Tortilla Strips
- Jalapeno Slices
- Heat dutch oven or pot over medium-high heat. Add oil and heat for 2 minutes. Add chunks of beef, trying to avoid overcrowding the pot. Sprinkle with salt and pepper.
- Stir in onions.
- Cook for about 5 minutes or until beef begins to brown.
- If making the chili in the pot, keep beef in pot. If making chili in a slow cooker, remove beef and place in slow cooker.
- Reduce heat to medium-low and stir in red pepper, jalapenos, Dr. Pepper, chili powder, cumin, cayenne pepper, garlic powder, cinnamon, beef broth, and fire-roasted tomatoes.
- Reduce heat to low and cover.
- Cook for 1-2 hours on low or until beef is tender. If making in a slow cooker, cook for 7-8 hours on low or 4-5 hours on high.
- With about 30 minutes left of cooking time, add beans. If using masa, stir in the masa paste (mix masa with enough water to form a thick paste) now. Let simmer for 30 minutes.
- If adding cheese, add in about 10 minutes before serving to give it time to melt.
- Season to taste. Add more salt and pepper, if desired.
- Top with Mexican cheeses, sour cream, cilantro, avocado, and tortilla strips.