Champion All-Beef Chili

This is a hot and tasty chili that we use to do all the time. I reorganized my cookbooks a little while ago and found the Turn Around cookbook (2004).

I made it not too long ago and it’s going back on the menu this week!

Champion All-Beef Chili
4 servings, 4 p+/serving
(2 servings is 7 p+)

Ingredients
1 pound boneless, lean top round steak, trimmed and cut in 1 inch cubes
2 onions, chopped
4 garlic cloves, minced
2-3 jalapeños peppers, seeded and minced (don’t rub your eye after handling these!) or ¼ cup canned chopped chilies *
1-3 TBSP hot chili powder *
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
3 cup reduced sodium beef broth
2 scallions, sliced (optional)

*These are “to taste” putting in the full amount makes this fairly spicy.

1- Heat large nonstick saucepan or Dutch oven over medium-high heat. Brown the beef cubes for about 5 minutes, stirring occasionally. Add the onions, the garlic, and jalapeños; cook, stirring frequently, until the onions are softened, about 5 minutes. Add the chili powder, the 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 flavor are blended, 1- 1 ½ hours. Sprinkle the chili with the scallions (if using).

Source: Turn Around cookbook, Weight Watchers 2004 p. 81.

You can eat this after 45 minutes of cooking, but it’s better if it can go the whole time. I find it even better as leftovers!