Bull Riders All Beef Chili

CLAYJAR

"This all-beef chili has a hearty 'smoked' flavor with deep, rich beef broth. No beans allowed! Serve with your favorite chili add-ins such as cheese, sour cream, onions or whatever else you like."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

8 h 30 m servings 246 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat a large cast-iron skillet over medium-high heat until it begins to smoke slightly. Pour in the olive oil, and tip the pan to coat. Add beef cubes; cook and stir to brown on all sides. When the meat is pretty much browned, season with chili powder, oregano, paprika and pepper. Stir the beef to coat with all of the spices, and continue browning until spices become fragrant. Scrape all of the beef out of the pan, and into a 3 1/2 quart slow cooker.
  2. Pour the water into the skillet, and watch out! It will sizzle. Stir in the beef bouillon, and scrape all of the bits of beef and spice off of the bottom of the pan. When the bouillon is dissolved, and the bottom of the pan is clear, pour the liquid into the slow cooker. Mix the eggplant and tomato paste into the chili. Adjust the amount of liquid in the slow cooker if necessary by adding water until it is within 1/2 inch of the top.
  3. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. Low heat is preferred if you have the time. Twenty minutes before serving, sift in the flour, and stir in along with the salt. Allow to cook until thickened. Serve with your favorite chili toppings.

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

okay, i am an experienced cook. did anyone stop to think that the part of the recipe that says '1/4 CUP oregano' may have been a typo? it reads like a sound recipe if you only put in a reasonabl...

Most helpful critical review

YUK! I did not like this chili at all! I just don't understand putting in the eggplant - it was mushy and added little to the overall taste. Also I found the smell of the cooking eggplant very ...

Most helpful
Most positive
Least positive
Newest

YUK! I did not like this chili at all! I just don't understand putting in the eggplant - it was mushy and added little to the overall taste. Also I found the smell of the cooking eggplant very ...

okay, i am an experienced cook. did anyone stop to think that the part of the recipe that says '1/4 CUP oregano' may have been a typo? it reads like a sound recipe if you only put in a reasonabl...

This was terrible! It's the only recipe I've gotten off the net so far that was bad! I even tried to add stuff to it when it was done to give it some substance, but nothing worked. It's being...

This recipe is a good base for using stew meat. Depends on what you're looking for. I was looking for this type of chili and this has a good flavor. I didn't add the eggplant either, but the ...

I had stew beef and eggplant so I thought I'd give it a try despite the poor review. If you can get past your expectations based on the name, this is a workable dish. Not exactly chili, but a ...

I had to remodel this recipe quite a bit but we really liked it.First I salted and drained the eggplant and brushed it with olive oil, broiled then chopped it. I added onion and green pepper to ...

would not make this again, no one in the family care for it at all, we only ate a bowl each and the rest went down the disposal, I so wanted this to be good to I was looking forward to it all da...

If you have never had eggplant, do not try this recipe. The eggplant overpowers the dish. If you substitute with something other than eggplant, this would be an awesome recipe.

Other stories that may interest you