Chunky Chili con Carne
Chili without beans is as traditional as the popular bean-and-beef combo. But add pinto or red kidney beans (one 19-oz/540 mL can, drained and rinsed) if desired.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 255 |
| pro | 27 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 63 mg |
| sodium | 408 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 26% |
| vit A | 13% |
| vit C | 30% |
| folate | 8% |
-
2 lb (1 kg) stewing beef cubes
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, slivered
2 tbsp (25 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) each cinnamon and dried oregano
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt
1 can (28 oz/796 mL) tomatoes
1 cup (250 mL) beef stock
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) tomato paste
Preparation:
Cut beef into smaller bite-size pieces. In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.
Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and sa< cook, stirring often, until softened, about 5 minutes.
Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight containers; refrigerate, uncovered, until cold. Cover and freeze for up to 1 month; thaw and reheat gently over low heat or in microwave.)
Additional Information
Source
Canadian Living Magazine: October 2005
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