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Champion All-Beef Chili

4
Points®
Total Time
1 hr 49 min
Prep
9 min
Cook
1 hr 40 min
Serves
4
Difficulty
Easy
This chili is hot; if you prefer it milder, omit or cut down on the jalapeños, or use less chili powder or a mild blend.

Ingredients

Uncooked lean beef bottom round roast

16 oz, to, boneless, trimmed of all visible and cut into 1-inch chunks

Onion

2 medium, chopped

Garlic

4 clove(s), minced

Jalapeño pepper

¼ cup(s), or green chiles, seeded and minced (wear gloves to prevent irritation)

Chili powder

1 Tbsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Ground cinnamon

½ tsp

Canned beef broth

3 cup(s), reduced sodium variety

Scallions

2 medium, sliced (optional)

Instructions

  1. Heat a large nonstick saucepan or Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 5 minutes. Add the onions, garlic, and jalapeños; cook, stirring frequently, until the onions are softened, about 5 minutes. Add the chili powder, cumin, oregano, and cinnamon; stir until the spices coat the beef and vegetables.
  2. Stir in the broth and bring to a boil. Reduce the heat and simmer, partially covered, until the beef is fork-tender, the broth is thickened, and the flavors are blended, 1–1 1⁄2 hours. Sprinkle the chili with the scallions(if using). Yields about 1 cup per serving.

Notes

You can serve this chili after it’s simmered 45 minutes, but if you’ve got the time, let it go the distance. In fact, plan to make it a day or two ahead since it gets better as it mellows.If the chili’s too hot and your mouth is on fire, eat some yogurt or drink some milk. Capsaicin, the substance in chiles that gives them their kick, bonds to the pain receptors in your mouth; the protein in milk and yogurt breaks that bond. Or top the hot chili with a grated mild cheese like fat-free mild cheddar, or add a dollop of fat-free sour cream or plain fat-free yogurt.

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