Beef Chili


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


  1. Bake meat, batches, in Dutch oven on medium heat, for 30 minutes.
  2. Remove meat from oven, and reserve drippings in Dutch oven.
  3. Add chili powder and tomato paste into Dutch oven and cook for 7 minutes.
  4. Now put the beef back into oven. Add broth and next 9 ingredients.
  5. Boil and then reduce heat. Simmer on low heat, uncovered, for 1 ½ hours.
  6. Serve with cornbread sticks.


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