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Ranchero Chili
Recipes
Ranchero Chili
6 servings
2 hours total (Active 20 minutes)

Ingredients

  • 2 cloves garlic
  • 2 lb boneless chuck roast
  • 2 tablespoons canola oil
  • 1 (3.65 oz) chili starter kit (with masa flour)
  • 1 cup trinity mix (diced fresh onions, bell peppers, and celery)
  • 2 cups unsalted beef stock
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups tomato-vegetable juice (spicy or regular)
  • ½ cup water
  • ½ cup sliced green onions

Prep

    • Chop garlic.
    • Cut beef into bite-size pieces and coat with 2 tablespoons chili spice mix from kit (wash hands).

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan and brown beef (in batches) 1–2 minutes or until browned on all sides; remove from pot.
    2. Place trinity mix and garlic in same pot; cook 2–3 minutes or until tender. Stir in beef, stock, tomatoes, juice, and remaining 2 tablespoons chili spice mix; bring to a boil, then reduce heat to low and cover. Simmer 1–1 ½ hours or until beef is tender and 145°F.
    4. Combine masa flour (from kit) and water. Stir into chili; simmer 3–4 minutes or until chili becomes very thick. Top with green onions and serve.

Amount per ⅙ recipe serving: Calories 350, Total Fat 13g, Sat Fat 3g, Trans Fat 0g, Chol 85mg, Sodium 1330mg, Total Carb 21g, Fiber 2g, Sugars 5g, Protein 37g, Calc 8%, Vitamin A 30%, Vitamin C 60%, Iron 30%