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Where's the Beef Chili




Source of Recipe


Internet


List of Ingredients




Chili
4 Tbsp. olive oil
3 lbs. beef bottom round, cut into ½ in. cubes, or 3 lbs. lean coarse ground beef
3 cups chopped onions
2 Tbsp. fresh garlic cloves, chopped
1 ½ Tbsp. ground cumin
1 Tbsp. good-quality chili powder (e.g., Gerhardt)
2 tsp. dried oregano
1 ½ tsp. red pepper flakes
4 cups beef broth
1 - 28 oz. can Crushed Tomatoes
½ cup tomato paste
1/3 cup Ham, minced
1 ½ Tbsp. brown sugar
Salt and pepper to taste

Garnish
Peppers (1 red, 1 yellow and 1 orange)
Medium Cheddar, grated
Salsa



Lime Sour Cream
1 cup sour cream
2 Tbsp. fresh lime juice
2 tsp. freshly-grated lime zest
Salt to taste
2 tsp. Embasa Chipotle Pepper in Adobe Sauce, minced (optional, if you want to add a little kick)



Recipe



Heat two tablespoons olive oil in a large pot over medium-high heat. Add meat and brown for about two minutes then remove from pot and set aside. (If using ground beef, drain fat.) Add remaining two tablespoons olive oil to pot along with onions, garlic, cumin, chili powder, oregano and red pepper flakes and cook over medium-high heat for about three minutes. Stir in beef broth, tomatoes, tomato paste, ham and sugar. Bring mixture to a light boil and simmer uncovered until chili becomes thick, then cover and if using beef cubes: cook until beef is


tender, approximately 2 hours; if using ground beef, cook for approximately 1 hour, until chili thickens. Salt and pepper to taste. Garnish with diced red, yellow and orange pepper, Tillamook Medium Cheddar and Larry's Own Salsa. Serve with Larry's Own Fresh Baked Cornbread from our bakery and Lime Sour Cream.

Sour Cream
Whisk all ingredients in bowl and salt to taste.