Photo Courtesy of Tiny Cooker
I’m surprised I haven’t posted this already! It’s become my absolute favorite way to eat chili, and I love how hearty it is. If you haven’t tried it, definitely do!
Ingredients:
2 tablespoons vegetable oil, divided
2 pounds boneless beef chuck, cut into 1-inch cubes
1 medium onion, chopped
1 can (14 1/2 ounces) beef broth
1 can (6 ounces) tomato paste
1 package McCormick® Tex-Mex Chili Seasoning Mix
Directions:
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/2 of the beef cubes; cook 4 minutes or until browned on all sides. Remove from skillet. Repeat with remaining beef.
Heat remaining 1 tablespoon oil in same skillet on medium heat. Add onion; cook and stir 3 minutes or until tender. Add broth, tomato paste and Seasoning Mix; mix until well blended. Bring to boil, stirring occasionally. Return beef to skillet. Reduce heat to low; cover and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
Serve over cooked rice with shredded cheese and sliced green onions, if desired.
***SIDE NOTES***
I add a small can (8 oz) of tomato sauce to make it a little thinner. I’ve also added red and green bell peppers to this as well. Experiment and make it your own!
Quick & Easy Texas Chili: Use 2 pounds boneless beef sirloin steak in place of the boneless beef chuck. Prepare as directed, simmering for 15 minutes.
