While going through my freezer I realized I had one pack of chuck left stashed at the very bottom. I thought I grabbed them all but alas, I didn’t. So, I had to think of something to do with this meat that 1. didn’t take long to cook, and 2. that my kids would love to eat. Here’s what I came up with… Quick Sunday Chili. Sunday because it was Sunday when I made it. “Quick” because it only took me one (1) hour to cook. And, if you have made chili recipes before, you know that chili usually takes a lot longer than one hour.
Easy Sunday Chili Recipe
2 garlic cloves minced or pressed
2 tbsp olive oil
1 shallot minced
1 lb Beef chuck (cut each beef chuck piece into quarters)
2-3 tbsp flour enough to coat the beef
2 tbsp chili powder
1.5 tsp cumin
1 can diced tomato
1 tbsp tomato paste
1 cup chicken broth
1 can of red beans
1 can of corn
Salt and pepper to taste
Dredge the meat in the flour set aside.
Add olive oil and garlic for 2 minutes, then add the shallot for 3 minutes.
Add the beef, cumin and chili powder and stir.
Cook 5-10 minutes until meat is brown but not burnt then add broth, tomato paste, diced tomatoes, and red beans.
Cook 40 minutes on low heat.
Add corn and cook for 15 minutes on low.
Let sit for 20 minutes then serve.
Add salt and pepper to taste.
Tip: I used a terracotta sauce pan which helped keep the temperature low. I found that it takes longer to heat up but when it does it stays warm for a while. If you decide to use a stainless steel or another type of saucepan, be sure the temperature stays low or you will burn the bottom of the pan.
Enjoy! I hope your family loves it like mine did. Here’s a recipe for you to print and take to the grocery store.