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Hearty Beef Chili

(23)
  2 reviews
  • 25 min prep time
  • 3 hr 25 min total time
  • 20 ingredients
  • 7 servings
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Try a classic black-bean chili recipe from the Pillsbury Test Kitchens Chili Cook-Off.

Ingredients

Chili

2 1/2
lb beef stew meat, cut into 1-inch cubes
2
tablespoons quick-mixing flour
2
tablespoons oil
4 1/2
teaspoons chili powder
2
teaspoons salt
2
teaspoons dried oregano leaves
2
teaspoons ground cumin
2
dried bay leaves
1 1/2
cups Progresso™ beef-flavored broth (from 32-oz carton)
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
3
cloves garlic, finely chopped
3
tablespoons cornmeal
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles

Garnishes, if desired

Shredded Monterey Jack cheese
Sour cream
Chopped fresh cilantro
Tortilla chips

Steps

  • 1 In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
  • 2 Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.
  • 3 Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.
  • 1 In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
  • 2 Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.
  • 3 Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.

Expert Tips

If you like your chili spicy, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the other seasonings.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
200
% Daily Value
Total Fat
22g
33%
Saturated Fat
7g
37%
Trans Fat
1g
1%
Cholesterol
90mg
29%
Sodium
1170mg
49%
Total Carbohydrate
25g
8%
Dietary Fiber
7g
27%
Sugars
4g
4%
Protein
36g
36%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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