Chunky Beef Chili

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Chunky Beef Chili
  • 2 tablespoons vegetable oil, divided
  • 1½ pounds beef stew meat, cut into 1- to 1½-inch pieces
  • Salt, to taste
  • 1 medium onion, chopped
  • 1 medium jalapeño, minced and seeded
  • 2 (14.5-ounce) cans chili-seasoned diced tomatoes
  1. In a stockpot, heat 1 tablespoon oil over medium heat. Add half of beef, and cook until browned; remove from pot. Repeat with remaining beef. Remove from pot. Season beef with salt.
  2. Add remaining 1 tablespoon oil to pot, and heat over medium heat. Add onion and jalapeño, and cook, stirring frequently, until vegetables are tender, 5 to 8 minutes. Return beef and juices to pot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer until beef is fork-tender, 1½ to 2 hours.
Cook’s Tip: Canned Mexican or Southwest-style diced tomatoes may be substituted
for chili-seasoned tomatoes.

1. Recipe can be made in a 6-quart electric pressure cooker. Browning stew meat if desired. Place beef, onion, jalapeño, and tomatoes in pressure cooker. Close and lock pressure cooker lid. Use beef, stew, or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)



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