Fully Loaded Beef Chili
3 tablespoons canola oil divided
4 pounds beef stew meat
2 teaspoons salt
4 cups lower-sodium beef stock
4 cans fire-roasted diced tomatoes 14.5 ounces each
16 ounces refrigerated diced onion
1 smoked ham hock
11/2 cups water
3 packets mild or spicy chili seasoning mix 1.25 ounces each
Garnishes: chopped avocado, sour cream, shredded Cheddar cheese, sliced scallions, chopped radishes
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Lightly coat beef with cooking spray; sprinkle with salt. Add one third of beef to pan and cook for 6 minutes, or until browned, turning occasionally and reducing heat to medium, if necessary. Remove from pan. Repeat with remaining beef and oil.
Return all beef to pan. Stir in stock, tomatoes, onion, ham hock, water, and chili seasoning mix. Deglaze by scraping browned bits from bottom of pan with a wooden spoon. Bring to a boil, reduce heat to -medium-low and simmer, uncovered, stirring occasionally, for 2 hours, or until beef is tender. Remove and discard ham hock.
Serve hot, with garnishes. Let diners load their own!
TIP: Chili is best made the day before serving. Cover and refrigerate overnight. Remove excess fat from surface before reheating.