Chili

📜 Collection: Al Collection | ✍️ Attribution: Unattributed | 📂 Category: Soups A comforting, slow-simmered beef chili made with tender cubed chuck roast, warm spices, and green chili salsa. This simple, rustic recipe yields a rich and hearty dish perfect for chilly days.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	1 hr 10 mins	None	3 servings

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🔪 Key Equipment

• Chef’s knife
• Cutting board
• Dutch oven

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Ingredients

Measurements	Ingredients	Prep / Notes
3/4 lb.	Beef	Chuck roast, cut into 1/2-inch cubes
As needed	Flour	For coating beef
As needed	Shortening	For browning
1/2 med.	Onion	Chopped
1 stalk	Celery	Chopped
1/16 tsp.	Cumin
1/16 tsp.	Oregano
1	Tomato	From canned tomatoes
1/2 cup	Tomato Juice	From canned tomatoes
2 Tbsp.	Green Chili Salsa
To taste	Salt
To taste	Pepper
1/2 cup	Water

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Instructions

Step 1: Prep and Brown the Beef

1. Cut the 3/4 lb. beef (chuck roast) into 1/2-inch cubes.
2. Lightly coat the beef cubes in flour.
3. In a Dutch oven or heavy pot, melt a small amount of shortening over medium-high heat. Add the floured beef cubes and brown them thoroughly on all sides until a deep golden crust forms.

Step 2: Sauté Aromatics

4. Add the 1/2 medium chopped onion and 1 stalk chopped celery to the pot with the beef.
5. Sauté for a few minutes until the vegetables begin to soften and become fragrant.

Step 3: Simmer and Serve

6. Add 1 tomato, 1/2 cup tomato juice, 2 Tbsp. green chili salsa, 1/16 tsp. cumin, 1/16 tsp. oregano, salt, pepper, and 1/2 cup water to the pot.
7. Stir well to combine, scraping up any browned bits from the bottom of the pot.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or more, until the beef is fork-tender and the chili has thickened to your liking.

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💡 Make-Ahead & Storage: This chili tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

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Original Recipe Scan