Chunky Beef Chili

Heat up your chili night with kickin’ flavor and mouthwatering beef chuck.

Makes: 6 Servings

Prep Time: 15 Minutes

Cook Time: More than 60 Minutes


  • 3 lb Star Ranch Angus® boneless beef chuck, cut into 1-inch pieces or Star Ranch Angus beef for stew
  • 2 to 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 onion, chopped
  • 1 jalapeño pepper, minced
  • 2 cans (14.5 oz each) chili-seasoned diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 can (15 oz) black beans, rinsed and drained


  • Shredded cheddar cheese
  • Chopped red onion
  • Jalapeño slices
  • Crispy tortilla strips


  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in batches. Add additional oil, if needed. Remove beef; sprinkle with salt.
  2. Heat remaining 1 tablespoon oil in pot. Add onion and jalapeño pepper; cook and stir 5 to 8 minutes or until tender. Add tomatoes, tomato paste, chili powder, oregano and beef; bring to a boil. Reduce heat; cover tightly and simmer 1 ¾ to 2 ¼ hours or until beef is fork-tender.
  3. Add black beans; cook until heated through. Serve with toppers, if desired.

Crispy Tortilla Strips

Heat oven to 400°F. Cut 2 to 3 corn tortillas into ¼-inch wide strips. Place strips in single layer on baking sheet. Lightly brush with oil or spray lightly with nonstick cooking spray. Bake 4 to 8 minutes or until crisp.

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Braising TIP

Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.

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