This elevated version of chili con carne adds extra spices and cubed beef to make it special enough for entertaining. Serve with a chipotle-flavoured hot sauce for heat seekers.
- Portion size 10 servings
- 1 1/2 cup dry red kidney beans
- 2 lbs beef outside round oven roast
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 3 tablespoons vegetable oil
- 2 onions chopped
- 4 cloves garlic minced
- 1 can tomato
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
MethodIn saucepan, add enough water to cover beans by 1 inch (2.5 cm). Cover and bring to boil; boil for 1 minute. Remove from heat; let stand for 1 hour. (Or soak beans overnight in cold water.) Drain and add enough water to saucepan to cover beans by 3 inches (8 cm); simmer until tender, about 1 1/2 hours. Drain.
Cut roast in 3/4-inch (2 cm) cubes; set aside.
In small bowl, combine chili powder, cumin, coriander, oregano, ancho chili powder, allspice, and cinnamon; stir in 2 tbsp (25 mL) of the oil to make paste. Set aside.
In Dutch oven or large saucepan, heat remaining oil over medium-high heat; brown beef in batches. Remove to plate. Drain fat from pan.
Fry onions and garlic over medium-heat, stirring occasionally, until golden, about 5 minutes.
Add chili powder mixture; fry until fragrant, about 30 seconds. Add beef; stir for about 1 minute. Add beans, 2 cups (500 mL) of water, tomatoes, breaking up with spoon, salt and sugar; bring to boil. Reduce heat, cover and simmer for 1 hour.
Uncover and simmer until slightly thickened and meat is tender, about 30 minutes. (Make-ahead: Let cool for 30 minutes; freeze in airtight containers for up to 2 weeks.) Makes 8-10 servings.
Nutritional facts Per serving: about
- Sodium 424 mg
- Protein 28 g
- Calories 295.0
- Total fat 10 g
- Cholesterol 44 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 39.0
- Folate 51.0
- Calcium 7.0
- Vitamin A 11.0
- Vitamin C 23.0