Southwest Chili

Flavors from the southwest including corn, black beans and jalapeno for a spicy beef chili. Set out garnishes for a chili bar to enjoy at a tailgate or your game day at home!

source	Tuttorosso Tomatoes
categories	chili, main dish, side dish
yield	Serves 8
prep time	20 mins
total time	1 hour 50 mins

INGREDIENTS

3 lbs beef chuck roast, cubed into 1-2 inch pieces

3 Tbsp olive oil, or vegetable oil

4 garlic cloves, minced

1 Med yellow onion, to Lrg, diced

1 red bell pepper, diced

2 cup fresh corn, or use canned

1 (15 oz) can black beans, drained and rinsed

1 jalapeno pepper, seeded and minced

2 cup chicken broth, or beef

1 (28 oz) can Tuttorosso San Marzano Style Peeled Pear Tomatoes, lightly crushed by hand

2 Tbsp cumin

3 Tbsp ancho chili powder

2 Tbsp dried oregano, Mexican variety if you have on hand

1 Tbsp paprika

salt and freshly ground black pepper

[Garnish]

avocado

chopped fresh cilantro

lime wedge

sliced radishes

Flour or corn tortillas

INSTRUCTIONS

1. Add oil to a large pot or Dutch oven and preheat over medium heat.

2. Season cubed beef with salt and pepper. Sear beef until browned on all sides. Remove from the pan and set aside.

3. To the pan add onion, garlic and bell pepper; cook for 5 minutes, scraping up brown bits from the bottom of the pot. Add meat back to the pot and add remaining ingredients. Bring the mixture to a boil and reduce heat and simmer for 1 ½ hours or until meat is fork tender.

4. Set out garnishes for topping.