Southwestern-style Beef Chili
* 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
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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.
Source: