Tuesday, February 7, 2017

Ultimate Beef Chili

Ingredients for 12 servings

¼ cup chopped fresh cilantro
1 green bell pepper, seeded and chopped
1 pound beef round, trimmed and cut into ½-inch chunks
1 red bell pepper, seeded and chopped
1 tablespoon paprika
1 28-ounce can diced tomatoes
1 ½ tablespoons canola oil, divided
2 bay leaves
2 jalapeno peppers, seeded and finely chopped
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons lime juice
2 teaspoons dried oregano
3 onions, chopped
3 19-ounce cans dark kidney beans, rinsed
6 cloves garlic, minced
8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
12 ounces dark or light beer
Salt & freshly ground pepper, to taste
 
Directions

Season beef with salt and pepper. Heat 1 ½ teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 ½ teaspoons oil and remaining beef.

Reduce heat to medium and add remaining 1 ½ teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.

Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 ½ to 2 hours.

Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
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