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Test Kitchen Approved

Weeknight Chili

BeefStove-TopSouthern

Time: 8 servings

Yield: 55 minutes

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About

Good, quality, hearty, and wholesome chili in less than 1 hour: that's the goal of Weeknight Chili. It's ready when you are and not here to eat up your time, because it wants to be eaten up by you instead! The savory crumbles of beef, the spices, the enriched sweetness of the tomatoes, and the balance of heat—everything you love about chili—Weeknight Chili has it all! The weeknight just got so much more interesting!

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Ingredients

  • For the chili:
  • 2 pounds beef petite tender steak, trimmed and cut into 1-inch cubes
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 2-3 teaspoons chipotle chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 (6-ounce) can tomato paste
  • 5 (4.5-ounce) cans chopped green chiles
  • 4 cups chicken broth
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 cup water
  • 2 tablespoons plain yellow cornmeal
  • For the toppings:
  • green onions, to taste
  • fried onion rings, to taste
  • sour cream, to taste
  • cheddar cheese, to taste

Directions

Step 1 -Sprinkle the beef with the salt and the pepper.

Step 2 -Heat the olive oil in a large enamel cast-iron Dutch oven over medium-high heat.

Step 3 -Add the beef to the Dutch oven and cook, stirring often, until it has browned, about 5-6 minutes.

Step 4 -Transfer the beef to a platter.

Step 5 -Add the onions to the Dutch oven and cook, stirring often, until they are tender, about 3 minutes.

Step 6 -Add the garlic, the chipotle chili powder, the oregano, and the cumin and cook, stirring constantly, until the spices are fragrant, about 2 minutes.

Step 7 -Stir the tomato paste into the onion mixture and cook, stirring constantly, until it is fragrant, about 2 minutes.

Step 8 -Add the green chiles, the chicken broth, the tomatoes, the browned beef, and the water to the onion mixture and bring it to a boil.

Step 9 -Boil the mixture, stirring occasionally, for 20 minutes.

Step 10 -Taste the chili for seasoning and sprinkle it with the cornmeal.

Step 11 -Cook the chili, stirring constantly, until it has thickened, about 5 minutes.

Step 12 -Serve the chili topped with the green onions, the fried onion rings, the sour cream, and the cheddar cheese.

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