* Exported from MasterCook *
Southwestern-style Beef Chili
Recipe By :Diane Rossen Worthington
Serving Size : 10 Preparation Time :0:00
Categories : Beef Soups
Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons vegetable oil
3 pounds beef chuck -- cut into 1/2" cubes, patted dry
3 large onions -- finely chopped
1 each jalapeno -- seeded and finely chopped
8 each garlic cloves -- minced
4 teaspoons ground oregano
3 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 cup chili powder
1 can beer -- 12 ounces
2 1/2 cups beef stock or veal stock
1 can crushed tomatoes -- 28 ounces
1 each canned chipotle in adobo -- chopped
1 each red bell pepper -- cut into 1/2" dice
1 each yellow bell pepper -- cut into 1/2" dice
1 can kidney bean -- 15 ounces
1 can pinto beans -- 16 ounce
1/2 ounce unsweetened chocolate -- grated (1/2 square)
salt and freshly ground pepper -- to taste
Garnish
sour cream
tomato salsa
shredded sharp cheddar cheese
chopped scallion or red onion
In a 6 quart pot, heat 2 tablespoons of the oil over medium heat. In
batches, brown the beef on all sides for 5-7 minutes, or until it is well
browned (Don't crowd the pan or the meat will steam.) Remove to a bowl and
reserve.
Add another 2 tablespoons of the oil to the pot over medium heat. Add the
onions and saute until softened and lightly browned. Add the jalapeno
chile and saute for another minute. Add the garlic, oregano, cumin,
coriander, cinnamon and chili powder, saute, stirring constantly, for
another 2 minutes, or until the spices have mixed together and there is an
aroma in the air.
Add the beer, stock, tomatoes and chipotle chili and bring to a low simmer.
Return the meat to the pot. Cover partially and simmer over low heat,
stirring occasionally, for 1 1/2 hours, or until the meat is tender.
Meanwhile, in a skillet, heat the peppers and saute for 3 to 5 minutes, or
until cooked slightly crisp. Set aside.
Add the Kidney and pinto beans to the chili mixture and continue
simmering, uncovered for 30 minutes longer, or until slightly thickened.
Add the grated chocolate, sauteed peppers, salt, and pepper, and stir
until the chocolate is melted. Taste for seasoning. Serve in large chili
or pottery bowls. Surround with small bowls of sour cream, salsa, shredded
Cheddar cheese, and chopped onions.
Source: American Bistro
Yield: 3 quarts
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 497 Calories; 32g Fat (58.0%
calories from fat); 28g Protein; 24g Carbohydrate; 9g Dietary Fiber; 79mg
Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1
Vegetable; 4 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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