Serving Size : 10 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds top round steak — cubed 1/2″
5 tablespoons oil
2 cups onion — chopped
4 cloves fresh garlic — chopped
1 tablespoon chili peppers — crushed
1 1/2 tablespoons oregano
1 1/2 teaspoons cumin powder
1 teaspoon cayenne
2 teaspoons chipotle pepper
2 cups beef broth
28 fluid ounces Roma tomatoes
6 fluid ounces tomato paste
1 tablespoon salt
1 teaspoon sugar
Pat meat dry.
Heat 3 tblsp. oil in 6 quart stock pot or Dutch oven.
Brown beef cubes, remove to bowl.
Heat 2 tblsp. oil in original pot
Add chopped onions, stir to coat.
Stir in chili pepper, cayenne, cumin, cayenne, oregano and chipotle. Stir
When onions begin to clarify add garlic.
When onions are clarified (but not browned) add beef broth, tomatoes,
tomato paste, salt and sugar. Return browned beef to pot.
Simmer uncovered one to two hours. Stir frequently.
When the volume of liquid has reduced by about an inch or the colour has
changed from brown to red-brown reduce the heat, cover and simmer for
another two hours. The liquid will reduce another inch, the colour will be
redder and the meat and onions will be almost disintegrated.
If the chili is being made a day ahead (preferred) remove it from the heat
an hour after going to the covered simmer stage, allow to cool and
refrigerate. Re-heat slowly and simmer for an hour before serving. The
chili will be more mellow and not as hot as it was the day before. If you
wish, kick it up with an additional teaspoon of crushed chili and simmer
for another 15 minutes.
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Per Serving (excluding unknown items): 395 Calories; 22g Fat (50.1%
calories from fat); 37g Protein; 12g Carbohydrate; 2g Dietary Fiber; 75mg
Cholesterol; 1136mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2
Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : Rob – Version C had one can (215 gm or 7.6 oz) of whole
chipotles (undrained) instead of the dry chipotle. I
suggest using only half of a can.
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