Chili - 2 pounds lean boneless beef chuck, trimmed and cut into 1-inch pieces - 1-tablespoon olive oil - 1 large onion (12 ounces), chopped - 1 large green pepper, cut into 1-inch pieces - 3 garlic cloves, finely chopped - 2 tablespoons chili powder - 1-teaspoon ground cumin - 1-teaspoon ground coriander - ½ teaspoon dried oregano, crumbled - ½ teaspoon salt - 1 can (28 ounces) plum tomatoes in puree, chopped - 1 can (15 to 19 ounces) red kidney beans, rinsed and drained 1. Pat beef dry with paper towels. In nonreactive 5 quart Dutch oven, heat oil over medium heat until very hot. Add half of beef and cook until browned, using slotted spoon to transfer meat to bowl as it is browned. Repeat with remaining beef. 2. Add onion, green pepper and garlic to Dutch oven and cook, stirring occasionally, until onion is tender about 5 minutes. Stir in chili powder, cumin, coriander, oregano and salt. Cook 1 minute. Add tomatoes with their puree and heat to boiling. Reduce heat; cover and simmer until meat is tender about 2 hours 30 minutes. 3. Add beans and cook, stir occasionally, until heated through, about 15 minutes longer. Before serving, skim and discard fat from chili liquid.
Posted on: Mon, 08 Jul 2013 14:01:48 +0000
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