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Chili
Kids love chili and it’s a versatile dish. You can serve it on hot dogs, fill tacos with it or eat it plain. This one freezes well for about 6 months, so make it in batches.
Servings
Makes 8-1/2 cups
Ingredients
- 4 medium garlic cloves
- 2 medium onions
- 2 pounds boneless beef, chuck, chilled
- 3 teaspoons whole cumin seed
- 4 tablespoons vegetable oil
- 4 tablespoons chili powder
- 4 tablespoons paprika
- 1-1/2 teaspoons salt
- 1/4 teaspoon crushed red pepper
- 2 8-ounce cans whole tomatoes
- 2 cups water
- 4 cups red kidney beans
- suggested garnishes – see end of recipe
Instructions
- Peel garlic and onion; quarter onions. Process both with metal blade until finely chopped, about 15 seconds. Remove and reserve.
- Trim beef of all fat and cut it into 1-inch cubes. Process until coarsely chopped, about 10 to 12 pulses.
- Brown cumin in saucepot over medium heat. Shake pan constantly and cook until cumin begins to smoke, about 1 minute. Remove and reserve.
- Heat vegetable oil in same saucepot over medium heat. Add garlic and onions and cook for 2 minutes. Add beef and cook, stirring often, until no pink color remains, about 5 minutes.
- Reduce heat to low, stir in cumin, chili powder, paprika, salt and red pepper and cook uncovered for 5 minutes, stirring occasionally.
- Use metal blade to chop tomatoes coarse, pulsing twice. Add to saucepot with water and bring to boil. Reduce heat and simmer, partially covered, over medium-low heat for 45 minutes, stirring occasionally.
- Stir in the beans and cook until heated through. Taste and add salt, if needed.
Nutrition information per serving:
Calories 273 (34% from fat) • carb. 29g • pro. 33g • fat 14g • sat. fat 4g • chol. 68mg • sod. 1119mg • calc. 81mg • fiber 11g
Try some of these garnishes with the chili:
shredded Cheddar or Monterey Jack cheese, shredded lettuce, sliced jalapeño peppers, sliced scallions, sliced black olives, chopped tomato or chopped avocado.
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