This no-bean Southwest style chili is prepared with a chuck roast which becomes very tender after a long simmering time. Serve in bowls as you would a typical chili or serve as a filling for flour tortillas.
15m
PREP TIME
2hr
COOK TIME
303
CALORIES
8
INGREDIENTS
This no-bean Southwest style chili is prepared with a chuck roast which becomes very tender after a long simmering time. Serve in bowls as you would a typical chili or serve as a filling for flour tortillas.
15m
PREP TIME
2hr
COOK TIME
303
CALORIES
8
INGREDIENTS
Ingredients 6 (2/3 cup) Servings
- 2 pounds boneless beef chuck roast, trimmed and cut into 6 pieces
- 2 cups beef stock
- 2 tablespoons McCormick Gourmet™ Southwest Seasoning
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 medium red bell pepper, diced
- 1/2 teaspoon salt
- 2 tablespoons flour
INSTRUCTIONS
- 1 Bring beef, stock and Seasoning to boil in large saucepan. Reduce heat to low; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch cubes. Reserve stock and skim off excess fat.
- 2 Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook and stir 4 minutes or until tender. Add cooked beef; cook and stir 2 to 3 minutes. Sprinkle with flour; cook and stir 2 to 3 minutes longer. Gradually add 1 1/2 cups of the reserved stock (including the herbed residue), stirring until thickened. Reduce heat to low. Simmer, uncovered, 15 minutes to blend flavors.
- 3 Serve in warmed flour tortillas with sour cream, chopped avocado, shredded cheese and chopped fresh cilantro, if desired.
NUTRITION INFORMATION
(per Serving)
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