Hyde Park Chili

Hyde Park Chili goes great with cornbread.

Hyde Park Chili



  • 3 pounds Certified Angus Beef ® bottom round roast, cut into 1/2-inch cubes
  • Salt and pepper to taste
  • 1/4 cup canola oil
  • 3 large onions, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 3 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1 (28-ounce) can chopped tomatoes
  • 1 (15-ounce) can black beans
  • 1 (4-ounce) can chopped green chiles
  • 2 to 3 jalapeño peppers, seeded and finely minced

Optional toppings

  • Avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream


  1. Heat oil in a large sauté pan over high heat.
  2. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transfer beef to slow cooker after browning.
  3. Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions.
  4. Transfer to a slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chiles and jalapenos.
  5. Cover and cook on LOW for 3 1/2 to 4 hours.
  6. Serve and garnish with optional toppings.

Serves 8.

Recipe and photo used with permission from: Certified Angus Beef® brand