BOWL O' RED CHILI
Source of Recipe
the web
List of Ingredients
3 pounds boneless, lean beef chuck, cut into 1/2-inch cubes
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 tablespoons vegetable oil, divided
4 cups chopped onions
1 tablespoon minced garlic
3 tablespoons chili powder
3 tablespoons yellow cornmeal
1 tablespoon cumin
2 teaspoons oregano
1/4 teaspoon ground red pepper
1 can (13 to 14 1/2 ounce) beef broth, plus enough water to equal 3 cups
1 tablespoon brown sugar
chopped red or green pepper (for garnish)
Recipe
Season beef cubes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide beef into three batches.
Heat 1 tablespoon of the oil in a large Dutch oven over high heat. Add a batch of beef and brown well on all sides, adding oil as needed, about 6 minutes per batch. Repeat with remaining 2 batches. Transfer beef with a slotted spoon to a large bowl and set aside.
Add onions to Dutch oven and cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until onions are tender, about 5 minutes.
Stir in garlic, chili powder, cornmeal, cumin, oregano and red pepper; cook 30 seconds.
Add beef broth and water, reserved meat, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
Bring chili to a boil, then cover and lower heat to a simmer, stirring occasionally, over low heat until meat is tender, 1 1/2 to 2 hours.
Garnish with chopped red or green pepper.
Servings: 4 to 6
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