Champion All-Beef Chili
1
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.
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