Chunky Beef Chili

2-1/4 to 2-3/4 hours

• 1-1/2 lb beef for stew, cut into 1” pieces
• 2 Tbsp vegetable oil
• 1 onion, chopped
• 1 jalapeño pepper, minced
• 2 cans (14-1/2 oz each) chili-seasoned diced tomatoes, undrained

1. Heat 1 Tbsp oil in stockpot over medium heat until hot. Brown beef in batches. Remove; sprinkle with salt.
2. Heat remaining 1 Tbsp oil in pot. Add onion and jalapeño pepper; cook and stir 5 to 8 minutes or until tender. Add tomatoes and beef; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.

4 servings