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Wild Rice Chili con Carne




Source of Recipe


Fall River


List of Ingredients




1 lg. Dried mild red chili
¼ cup olive oil
2 lg. Onions, coarsely chopped
3 cloves garlic, finely minced
3 lbs. lean boneless chuck, diced into ½ in. cubes
2 tsp. paprika
2 tsp. dried oregano
2 Tbsp. med. Ground chili powder
2 Tbsp. Cumin
1 tsp. salt or to taste
35 oz. Can Italian plum tomatoes
1 ½ cup beef broth
4 cups cooked Fall River Wild Rice
1 med. red onion
Sour cream (garnish)
Shredded cheddar cheese (garnish)
Cilantro (garnish)


Recipe



Steep the dried red chili in hot water for approx. 20 minutes. In a 7-quart Dutch oven sauté onions and garlic, add meat and cook on high until meat losses color. Sprinkle with paprika, cumin, oregano, chili powder and salt. Cook for 5 minutes then add tomatoes, cook for 1 minute, bring to a boil, then simmer for 15 minutes. Add beef broth, steeped chili and wild rice and simmer for 1 ½ hours, serve hot. 6 – 8 servings