Chunky Southwest Chili

Name: Chunky Southwest Chili
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 servings (about 2-1/2 quarts)
Cuisine: North America, Southwest
Ingredients: 6 dried ancho or guajillo chiles or a mixture (about 3 ounces); 3 tablespoons olive oil, divided; 3 pounds beef stew meat, trimmed and cut into 1-inch cubes; 1 large onion, chopped; 2 garlic cloves, minced; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon ground cumin; 2-2/3 cups water, divided; 1 bottle (46 ounces) V8 juice; 1 can (14-1/2 ounces) beef broth; Sliced seeded jalapeno peppers, optional

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 30 min. + soaking Cook: 1-1/2 hours

By Taste Of Home Editorial Team

Recipe by Shawn Barto, Palmetto, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 09, 2023

What started out as a mild, basic chili has evolved over the years into one with a powerful punch! —Shawn Barto, Palmetto, Florida

TEST KITCHEN APPROVED

Chunky Southwest Chili

5 Reviews Add your review

Yield:10 servings (about 2-1/2 quarts)

Prep:30 min

Cook:1 hour 30 min

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Ingredients

6 dried ancho or guajillo chiles or a mixture (about 3 ounces)
3 tablespoons olive oil, divided
3 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2-2/3 cups water, divided
1 bottle (46 ounces) V8 juice
1 can (14-1/2 ounces) beef broth
Sliced seeded jalapeno peppers, optional

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Directions

1
In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes.

2
Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from heat.
3
Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste).
4
Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.