Categories: Beef, Chili, Main Dish, Tex-Mex

Ingredients

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

Directions

1. Brown meat in batches in a Dutch oven over med-high heat.
2. Remove meat, reserving drippings in Dutch oven.
3. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
4. Stir in tomato paste; cook 5 minutes.
5. Add cooked beef to Dutch oven; stir in beef broth and the next 9 ingredients.
6. Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
7. Serve with cornbread and desired toppings.

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