Chunky Chili con Carne
Chunky Chili Con Carn
Photography by Matthew Kimura
This recipe makes 8 servings
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 |
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.
Ingredients
- 2 lb stewing beef cubes
- 1 tbsp vegetable oil
- 2 onions, chopped
- 2 cloves garlic, slivered
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp dried oregano
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 can (28 oz/796 mL) tomatoes
- 1 cup beef stock
- 2 tbsp red wine vinegar
- 2 tbsp 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 salt ; 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.)
Source : Canadian Living Magazine: October 2005
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