Chunky Southwest Chili Recipe

Name: Chunky Southwest Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried ancho or guajillo chiles or a mixture (about 3 ounces); 3 tablespoons olive oil, divided; 3 pounds beef stew meat, trimmed and cut into 1-inch cubes; 1 large onion, chopped; 2 garlic cloves, minced; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon ground cumin; 2-2/3 cups water, divided; 1 bottle (46 ounces) V8 juice; 1 can (14-1/2 ounces) beef broth; Sliced seeded jalapeno peppers, optional

Servings: persons

6 dried ancho or guajillo chiles or a mixture (about 3 ounces)
3 tablespoons olive oil, divided
3 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2-2/3 cups water, divided
1 bottle (46 ounces) V8 juice
1 can (14-1/2 ounces) beef broth
Sliced seeded jalapeno peppers, optional

1
In a stockpot over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes.
2
Meanwhile, in the same stockpot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to stockpot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat.
3
Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste).
4
Return beef to stockpot and stockpot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

1043

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 dried ancho or guajillo chiles or a mixture (about 3 ounces), 3 tablespoons olive oil, divided, 3 pounds beef stew meat, trimmed and cut into 1-inch cubes, 1 large onion, chopped, and more.

Yes, Chunky Southwest Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chunky Southwest Chili

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