Southwestern Braised Beef

By The Canadian Living Test Kitchen

102 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings:	-
cal	295295 cal
pro	28 g28g pro
total fat	10 g10g total fat
sat. fat	2 g2g sat. fat
carb	25 g25g carb
fibre	7 g7g fibre
chol	44 mg44mg chol
sodium	424 mg424mg sodium
% RDI:	-
calcium	77 calcium
iron	3939 iron
vit A	1111 vit A
vit C	2323 vit C
folate	5151 folate

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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.

Ingredients

1-1/2 cups dry red kidney beans 1-1/2 1-1/2cups cupsdry red kidney beans
2 lb beef outside round oven roast 2 2lb lbbeef outside round oven roast
1/4 cup chili powder 1/4 1/4cup cupchili powder
2 tsp ground cumin 2 2tsp tspground cumin
1 tsp ground coriander 1 1tsp tspground coriander
1 tsp dried oregano 1 1tsp tspdried oregano
1 tsp ancho chili powder 1 1tsp tspancho chili powder
1/4 tsp ground cinnamon 1/4 1/4tsp tspground cinnamon
1/4 tsp allspice 1/4 1/4tsp tspallspice
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 onions , chopped2 2oniononions, chopped
4 cloves garlic , minced4 4cloves garlic, minced
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
1 tsp salt 1 1tsp tspsalt
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar

Preparation

In 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.