Description
For fork-tender beef, gently simmer the chili in a tightly covered pan - no peeking!

Ingredients

• 2-1/2 pounds boneless beef chuck pot roast
  
• 3 tablespoons ancho chili powder or chili powder, divided
  
• 2 tablespoons vegetable oil, divided
  
• 1 teaspoon salt
  
• 1-1/2 cups chopped onion (1 medium)
  
• 2 cloves garlic, minced
  
• 1 yellow bell pepper, chopped
  
• 1 green bell pepper, chopped
  
• 2 cans (14-1/2 ounces each) Del Monte Diced Tomatoes, undrained
  
• 1 teaspoon unsweetened cocoa powder
  
• 1/4 teaspoon ground cinnamon
  
• Fresh cilantro leaves and lime wedges

Preparation
Total preparation and cooking time: 2-1/2 hours

1. Cut beef into 1/2-inch pieces; sprinkle with 1 tablespoon chili powder and toss to coat. Heat 1 tablespoon oil in Dutch oven over medium heat until hot; brown beef in batches and remove from Dutch oven. Season with salt.

2. Heat 1 tablespoon oil in same Dutch oven over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add bell peppers; cook and stir 2 minutes. Add beef, tomatoes, 2 tablespoons chili powder, cocoa powder and cinnamon; bring to boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender. Serve with cilantro and lime wedges.

Nutrition
no information available

Serves
Makes 6 to 8 servings.

Variations
no information available