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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 8 |
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I usually don't make chili with beans. But my husband asked me to make a chili with beans. So I cam up with this recipe and let me tell ya, it's delicious! Ingredients:
1 tablespoon cooking oil |
2 lbs. stew beef, cut into bite-size pieces |
2 cloves of garlic, finely chopped |
1 med. onion, coursely chopped |
2 (14-1/2 oz) cans original recipe stewed tomatoes, undrained |
1 (8 oz) can plain tomato sauce |
3 (16 oz) cans pinto beans, drained and rinsed |
2 cups warm beef broth |
1 teaspoon unsweetened cocoa powder |
1 teaspoon chili powder |
1 teaspoon cumin |
1/2 teaspoon of whole dried oregano leaves |
1 teaspoon paprika |
1-1/2 teaspoons cayenne pepper (less for a more milder taste, more for a spicier taste) |
Directions:
1. Dredge stew beef in flour, salt and pepper. Heat oil in Dutch oven until hot.
2. Add beef and cook stirring constantly to brown. Reduce heat to med-high and add garlic and onion. Cook and stir about 3 minutes.
3. Add cans of stewed tomatoes, crushing the tomatoes in your hand as you pour into pot. Then pour in tomato sauce. Stir well.
4. Add in pinto beans, stirring then add in beef broth.
5. As you add in each seasoning, stir well before continuing to the next.
6. Add cocoa powder, stir. Add chili powder, stir. Add cumin, stir.
7. Add oregano, stir. Add paprika, stir.
8. Add in cayenne pepper and stir well. Bring to a slow boil.
9. Cover, reduce heat to low and let simmer about 1-1/2 to 2 hours, until beef is tender.
10. Note: Cocoa powder, you ask? Cocoa powder helps mellow the flavor and the acidity of the tomatoes without sweetening. It also helps give the chili a nice rich red color.
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