Free Recipes Ultimate Beef Chili
From the Cooking.com website... ~ Ultimate Beef Chili Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices. Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months. RECIPE INGREDIENTS 1 pound beef round, trimmed and cut into 1/2-inch chunks Salt freshly ground pepper to taste 1 1/2 tablespoons canola oil, divided 3 onions, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 6 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped 2 tablespoons ground cumin 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons dried oregano 12 ounces dark or light beer 1 28-ounce can diced tomatoes 8 sun-dried tomatoes (not packed in oil), snipped into small pieces 2 bay leaves 3 19-ounce cans dark kidney beans, rinsed 1/4 cup chopped fresh cilantro 2 tablespoons lime juice Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce. RECIPE METHOD Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~ ~~ . [Non-text portions of this message have been removed]
Free Recipes Ultimate Beef Chili
From the Cooking.com website... ~ Ultimate Beef Chili Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices. Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months. RECIPE INGREDIENTS 1 pound beef round, trimmed and cut into 1/2-inch chunks Salt freshly ground pepper to taste 1 1/2 tablespoons canola oil, divided 3 onions, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 6 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped 2 tablespoons ground cumin 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons dried oregano 12 ounces dark or light beer 1 28-ounce can diced tomatoes 8 sun-dried tomatoes (not packed in oil), snipped into small pieces 2 bay leaves 3 19-ounce cans dark kidney beans, rinsed 1/4 cup chopped fresh cilantro 2 tablespoons lime juice Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce. RECIPE METHOD Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Ultimate Beef Chili
From the Cooking.com website... ~ Ultimate Beef Chili Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices. Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months. RECIPE INGREDIENTS 1 pound beef round, trimmed and cut into 1/2-inch chunks Salt freshly ground pepper to taste 1 1/2 tablespoons canola oil, divided 3 onions, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 6 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped 2 tablespoons ground cumin 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons dried oregano 12 ounces dark or light beer 1 28-ounce can diced tomatoes 8 sun-dried tomatoes (not packed in oil), snipped into small pieces 2 bay leaves 3 19-ounce cans dark kidney beans, rinsed 1/4 cup chopped fresh cilantro 2 tablespoons lime juice Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce. RECIPE METHOD Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile.. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
