Chunky Beef Chili

If you've had spices longer than a year, it might be time to replace them. Seasonings tend to dull in flavor the longer they sit on the shelf. Always store them in a cool, dry place.

Prep Time: 25 minutes
Cook Time: 1 hour(s) 45 minutes
Yield: Makes 9 cups

Ingredients

• 4  pounds  boneless chuck roast, cut into 1/2-inch pieces
• 2  tablespoons  chili powder
• 2  (6-ounce) cans tomato paste
• 1  (32-ounce) container beef broth
• 2  (8-ounce) cans tomato sauce
• 2  teaspoons  granulated garlic
• 1  teaspoon  salt
• 1  teaspoon  ground oregano
• 1  teaspoon  ground cumin
• 1  teaspoon  paprika
• 1  teaspoon  onion powder
• 1/2  teaspoon  ground black pepper
• 1/4  teaspoon  ground red pepper
• Cornbread sticks (optional)
• Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion

Preparation

Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.

Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.