Chunky Steak Chili Recipes

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STEAK CHILI



Steak Chili image

A hearty version of chili with steak instead of hamburger.

Provided by BECOTTE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained

Steps:

  • In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
  • Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 26.3 g, Cholesterol 101.3 mg, Fat 28.3 g, Fiber 8.3 g, Protein 36.1 g, SaturatedFat 9.8 g, Sodium 894.8 mg, Sugar 8.9 g

CHUNKY BEEF CHILI



Chunky Beef Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 15

2 1/2 pounds chuck roast, cut into cubes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 1/2 pounds ground beef
6 cloves garlic, minced
20 ounces beer
One 14-ounce can whole tomatoes
3 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
3/4 cup masa
Four 15-ounce cans pinto beans, drained and rinsed
Four 15-ounce cans red kidney beans, drained and rinsed
Pico de gallo, sour cream and lime wedges, for serving

Steps:

  • Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
  • Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
  • Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
  • Serve with fixings such as pico de gallo, sour cream and lime wedges.

STEAK CHILI



Steak Chili image

This steak chili is the best beef chili recipe ever. That's a big statement, but it's true. It has a rich flavor and the tender chunks of slow-cooked chuck steak are dreamy. We go easy on the beans, but you can either omit them or add extra as you like. You'll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.

Provided by Kristen Stevens

Categories     Dinner

Time 2h30m

Number Of Ingredients 13

2 lb stewing beef (cut into bite-sized pieces)
1 teaspoon EACH: salt and pepper
2 tablespoons oil (divided)
1 large onion (minced)
4 cloves garlic (minced)
2 stalks celery (minced)
5.5 ounce can tomato paste
3 tablespoons chili powder (see notes)
1 teaspoon EACH: oregano and cumin
3 cups beef bone broth (see notes)
28 ounce can crushed tomatoes
2 tablespoons honey
14 ounce can kidney beans (drained and rinsed (omit for paleo chili))

Steps:

  • Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
  • Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
  • Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
  • Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
  • Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
  • Just before serving, add the beans and let them warm. Season to taste with salt.

Nutrition Facts : ServingSize 2 cups, Calories 608 kcal, Carbohydrate 36 g, Protein 38 g, Fat 36 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 107 mg, Sodium 1161 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 19 g

THICK & CHUNKY BEEF CHILI



Thick & Chunky Beef Chili image

Hearty, flavorful ingredients and a thick, rich sauce make this a satisfying chili that's sure to win compliments on your cooking. It's a great way to serve a crowd during the big game or to warm up on a chilly evening. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 4 quarts.

Number Of Ingredients 18

12 ounces center-cut bacon, diced
2 pounds beef stew meat, cut into 1/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
4 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne powder, optional
3 cans (16 ounces each) kidney beans, rinsed and drained
Shredded reduced-fat cheddar cheese, optional

Steps:

  • In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.

Nutrition Facts : Calories 369 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1001mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 8g fiber), Protein 26g protein.

CHUNKY BEEF CHILI



Chunky Beef Chili image

Make and share this Chunky Beef Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h10m

Yield 9 cups

Number Of Ingredients 17

4 lbs boneless chuck roast, cut into 1/2 inch pieces
2 -4 tablespoons chili powder
2 (6 ounce) cans tomato paste
1 (32 ounce) container beef broth
2 (8 ounce) cans tomato sauce
2 teaspoons garlic granules
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
crushed tortilla chips
sour cream
shredded cheese
chopped onion

Steps:

  • Brown meat in batches in a Dutch oven over med-high heat.
  • Remove meat, reserving drippings in Dutch oven.
  • Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
  • Stir in tomato paste; cook 5 minutes.
  • Add cooked beef to Dutch oven; stir in beef broth and the next 9 ingredients.
  • Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
  • Serve with cornbread and desired toppings.

Nutrition Facts : Calories 343.7, Fat 13.1, SaturatedFat 5.7, Cholesterol 133.1, Sodium 1394.2, Carbohydrate 12.7, Fiber 3.3, Sugar 7, Protein 46.6

HEALTHY CHILLI



Healthy chilli image

Use chunks of stewing beef in this healthy chilli con carne for a robust and filling dish. Serve with rice and coriander

Provided by Katy Greenwood

Categories     Main course

Time 2h20m

Number Of Ingredients 11

1-2 tbsp olive oil, plus extra if needed
400g diced stewing beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 ½ tsp ground cumin
1-2 tbsp chipotle paste (or gluten-free alternative), depending on how spicy you like it
400g can kidney bean in chilli sauce
400g can chopped tomato
1 lime, zested and cut into wedges
¼ small pack coriander, leaves only
cooked rice, to serve (optional)

Steps:

  • Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
  • Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
  • Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

Nutrition Facts : Calories 300 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

SLOW-COOKER STEAK CHILI (CROCK POT)



Slow-Cooker Steak Chili (Crock Pot) image

At first glance there are a lot of ingredients, but they are mostly items that you would have on hand, such as herbs and spices. Another yummy and healthy recipe from Gooseberry Patch. They have an interesting way to thicken the chili before serving. Check out the garnishes listed after the regular ingredients for some suggestions. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 lbs beef round steak, cut into 1-inch cubes
1 1/2 cups onions, chopped
2 garlic cloves, minced
1 1/3 cups water, divided
1 cup celery, chopped
2 (15 ounce) cans kidney beans, drained and rinsed
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) jar salsa
1 (15 ounce) can tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons cornmeal
diced tomatoes, sour cream, crushed tortilla chips or shredded cheddar cheese

Steps:

  • Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
  • With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
  • Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.

CHUNKY BEEF CHILI



Chunky Beef Chili image

Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion, as desired.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h30m

Number Of Ingredients 14

2 pounds sirloin steak, cut into 1/2-inch cubes
12 ounces sweet Italian sausage, casings removed
1 onion, coarsely chopped
1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
Coarse salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 tablespoon yellow cornmeal
1 whole cinnamon stick
3 dried bay leaves
1 can (15 ounces) kidney beans, drained and rinsed
Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)

Steps:

  • Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
  • Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
  • Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
  • Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

Nutrition Facts : Fat 25 g, Fiber 4 g, Protein 33 g

CHUNKY STEAK CHILI



Chunky Steak Chili image

I love to cook and bake, especially when our children and grandchildren are here. After spending time outdoors, this chili warms up the coldest winter evening!

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds lean beef chuck or top round steak, cut into bite-size pieces
1 tablespoon canola oil
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 medium green peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
1 to 3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

  • In a large heavy saucepan, brown meat in oil. Stir in the next seven ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. , Stir in beans during the last 30 minutes of cooking. If desired, serve in bread bowls by hollowing out rolls and spooning chili into center.

Nutrition Facts :

CHUNKY CHILI



Chunky Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons salted butter
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup all-purpose flour
2 pounds chuck roast, cut into 1-inch cubes
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
2 tablespoons chile powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
3 to 4 dashes hot sauce
One 330-milliliter bottle beer
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can black beans, drained and rinsed
1 1/2 cups sour cream
1 to 2 chipotle peppers, chopped, plus 2 tablespoons adobo sauce
1/2 red onion, diced
1/2 cup fresh cilantro leaves

Steps:

  • Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
  • Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
  • Taste the chili and adjust the seasoning as needed.
  • Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

FEED-A-CROWD CHUNKY BEEF CHILLI



Feed-a-crowd chunky beef chilli image

The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat

Provided by Katy Greenwood

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 17

50g dried Mexican chillies , soaked in boiling water for 1-2 hrs
4 garlic cloves , roughly chopped
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1 ½kg chuck steak , beef shin or ox cheek
2 large red onions , chopped
2 x 400g cans chopped tomatoes
2 cinnamon sticks
2 red peppers , deseeded and roughly chopped
25g dark chocolate , chopped
1 tbsp brown sugar
240g can kidney beans , drained and rinsed
240g can black beans , drained and rinsed
zest and juice 1 lime
handful coriander leaves

Steps:

  • Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
  • Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
  • Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
  • Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

Nutrition Facts : Calories 445 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium

CHUNKY BEEF CHILI



Chunky Beef Chili image

Serve some bowls of Chunky Beef Chili and get ready for the compliments! Everyone will love this beef chili recipe with onions, garlic, tomatoes and more.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 14

3/4 lb. beef top round steak, trimmed, cut into small strips
3/4 cup chopped onions
1 jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced
1 can (15 oz.) small red beans, rinsed
1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained
1 cup water
1 can (4 oz.) chopped green chiles, undrained
1 Tbsp. chili powder
1 tsp. WYLER'S Instant Bouillon Beef Flavored Granules
1/2 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. black pepper
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

Steps:

  • Cook meat, onions, jalapeño peppers and garlic in large skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until meat is evenly browned, stirring occasionally.
  • Stir in all remaining ingredients except cheese. Bring to boil; cover. Simmer on low heat 30 min. or until meat is done and chili is heated through, stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 840 mg, Carbohydrate 28 g, Fiber 7 g, Sugar 7 g, Protein 32 g

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2019-09-11 Add steak chunks and sear until exterior forms a brown crust. Remove steak and add peppers and onions, along with additional cooking oil if needed. Reduce heat to medium and saute until tender. Add garlic and cook for an additional 2 minutes. Sprinkle in chili seasonings, flour, and maple syrup, then stir to evenly coat.
From foxvalleyfoodie.com


CHUNKY BEEF CHILI RECIPE | MYRECIPES
Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain; cover with fresh water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Advertisement. Step 2. Cook beef and next 3 ingredients in a Dutch oven over medium heat until meat is browned, stirring until it crumbles. Drain; pat dry with paper towels.
From myrecipes.com


HEARTY, THICK SIRLOIN CHILI: BEST EVER IN CLAY! - VITACLAY® CHEF
Directions: Heat the oil in a large skillet over medium-high. Sear steak to the skillet, until well browned on all sides, 6 to 8 minutes. Remove the steak and add it to the Vitaclay pot. Add the onion, chopped jalapeno chile, and garlic to the drippings in the skillet and cook, stirring often, just until soft, 2 to 3 minutes.
From vitaclaychef.com


CHUNKY BEEF CROCKPOT CHILI - WINE A LITTLE, COOK A LOT
Easy chunky beef crockpot chili is made with chuck roast, beans and beer and cooked until tender for a deliciously sweet & spicy chili recipe. Nothing beats a bowl of hearty chili topped with sour cream and cheese and served with a big ol’ hunk of cornbread…especially on a …
From winealittlecookalot.com


HOMEMADE CHUNKY CHUCK ROAST CHILI (DUTCH OVEN)
2022-06-21 Step 1. Cut beef chuck roast into 1-inch cubes, removing excess fat and silver skin as you go along. Pat the meat dry with paper towels and sprinkle with a little bit of salt and pepper. Step 2. Heat vegetable oil in a Dutch oven. Working in …
From thespicetrain.com


CHUNKY CROCK POT CHILI RECIPE - THE SPRUCE EATS
2021-06-21 Steps to Make It. Combine all ingredients in slow cooker; mix well. Cover and cook chili on low about 8 hours, or until the beef chunks are very tender and fall apart easily. Add more water if you like your chili thinner. Serve chili with hot baked cornbread or oyster crackers.
From thespruceeats.com


THE BEST STEAK CHILI (FOR SLOW COOKER OR INSTANT POT)
2022-02-05 Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using). Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.
From perrysplate.com


SLOW COOKER STEAK CHILI - NEIGHBORFOOD
2022-03-14 Heat the oil in a large skillet over medium high heat. Season the sirloin with salt and pepper, then add it to the oil and allow to brown, undisturbed, for several minutes. Flip and brown on the remaining sides. Transfer the steak to the slow cooker and return the skillet to the burner over low heat. Use the juice from one of your cans of diced ...
From neighborfoodblog.com


CAMPBELL'S® CHUNKY® STEAK CHILI (425 G) - CAMPBELL COMPANY OF …
Head down the chili aisle of your local grocery store for a steak & chili experience. Campbell’s® Chunky® chili has delicious quality ingredients like seasoned steak, beans, and enough vegetables to offer 1 full serving per 250 g bowl and spices. Nutritional Information. Per 1/2 can (213 g) Serving.
From campbellsoup.ca


THICK AND CHUNKY CHILI WITH SIRLOIN RECIPE
2021-10-27 Ingredients. 2 pounds sirloin, cubed (you can also use 1 lb. ground beef and 1 lb. sirloin) 1 tablespoon vegetable oil 1 large onion, chopped
From cookingwithruthie.com


SLOW COOKER CHUNKY BEEF CHILI - SUPERGOLDEN BAKES
2020-11-20 STEP 2 Add the beef into your slow cooker together with all the remaining ingredients (apart from the chocolate) and give a good stir. STEP 3 Cover the crockpot with a clean towel and add the lid. This is to prevent a watery stew! …
From supergoldenbakes.com


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