Beef Picadillo Chili Recipe
Servings: 1
Ingredients
- 2 lrg onions minced
- 6 x garlic cloves chopped
- 3 Tbsp. vegetable oil
- 1/3 c. chili pwdr
- 1 Tbsp. grnd cumin
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- 4 lb boneless beef chuck cut into 1/2-inch pcs
- 3 c. water
- 2 c. beef broth a (28-oz) can tomatoes including the juice, pureed coarse
- 1 tsp salt or possibly to taste
- 3/4 c. raisins
- 1/2 c. pimiento-stuffed green olives sliced
- 1 x fresh or possibly pickled jalapeno or possibly to taste, seeded and chopped (wear rubber gloves)
- 1 can kidney beans rinsed and liquid removed (19-oz) (about 2 c.)
- 1/3 c. minced fresh coriander
Directions
- In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, till the onions are softened, add in the chili pwdr, the cumin, the cayenne, and the cinnamon, and cook the mix, stirring, for 30 seconds. Add in the beef, the water, the broth , the tomato
- puree, and the salt and simmer the mix, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hrs. Add in the raisins, the olives, and the jalapeno and simmer the mix, stirring occasionally, for 30 min, or possibly till the beef is tender. Stir in the beans, simmer the chili for 5 min, or possibly till the beans are heated through, and stir in the coriander. The chili may be frzn or possibly made 4 days in advance, cooled, uncovered, and kept covered and chilled.
- Makes about 12 c., serving 6 to 8.
Adding to Planner
