
February 7, 2019 Page 5
Texas-Style Chili
Provided by Campbells Soup Corp.
Our version of this no-bean chili boasts deep, smoky flavor from a trio of peppers
and the perfect spice combination. Slow simmering marries these flavors, and also
ensures fork-tender beef. Customize it with your favorite chili toppings and dig in!
Ingredients
• 3 dried ancho chile pepper
• 2 dried New Mexico chile pepper
• 1 drained canned chipotle pepper in
adobo sauce
• 4 cups Swanson® Beef Stock
• 3 pounds boneless beef chuck roast, cut
into 1/2-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon dried oregano leaves, crushed
• 1/2 teaspoon ground allspice
• 2 tablespoons tomato paste
Directions
• Heat the ancho and New Mexico chile peppers in a 4-quart saucepan over high heat
for 2 minutes, stirring occasionally. Remove the chile peppers to a work surface and
remove and discard the stems and seeds. Place the ancho and New Mexico chiles into
a blender. Add the chipotle chile pepper and half the stock. Cover and blend until the
mixture is smooth.
• Season the beef as desired. Heat 1 tablespoon oil in the saucepan over medium-high
heat. Add the beef in 2 batches and cook until well browned, stirring occasionally.
Pour off any fat. Remove the beef from the saucepan, cover and keep warm.
• Heat the remaining oil in the saucepan over medium-high heat. Add the onion and
cook for 3 minutes or until softened,
stirring occasionally. Stir
in the garlic, cumin, cinnamon,
oregano, allspice, tomato paste,
blended chile mixture and the
remaining stock.
• Return the beef to the saucepan
and heat over medium-high
heat to a boil. Reduce the heat
to medium-low. Partially cover
the saucepan and cook for 1
1/2 hours or until the beef is
fork-tender, stirring occasionally.
Season to taste. •
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