Hearty But Healthy Chili
Prep Time : 20 minutes
Cook Time : 2 hours
Serves : 6
2 lbs. Nolan Ryan's All-Natural boneless beef chuck pot roast
1 Tbsp. vegetable oil
2 cloves garlic, crushed
1 jar (24 oz.) mild or medium chunky salsa
1 can (13 1/2 - 14 1/2 oz.) ready-to-serve beef broth
2 Tbsp. chili powder
2 large potatoes, cut into 1/2-inch chunks
1 can (11 oz.) whole kernel corn, drained
chopped fresh cilantro (optional)
Trim fat from beef. Cut beef into 3/4-inch pieces. In Dutch oven, heat oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings.
Stir in salsa, broth and chili powder. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is tender.
Add potatoes; bring to boil. Reduce heat to low; cook, uncovered, 15 to 20 minutes or until potatoes are tender. Stir in corn; heat through. Serve with chopped cilantro, if desired.