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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I know everyone has there favorite chili recipe, but I wanted to share this one that I got from Womans Day Mag a few years back. The addition of cinnamon really makes it different. Let me know what you think. Ingredients:
1 tbsp. olive oil |
3 lb. lean beef chuck, cut for stew |
2 cups chopped onions |
3 cans ( 14 oz each) diced tomatoes with chilies |
2 cups water |
1 can (15 oz) tomato sauce |
12 oz beer |
1/3 cup chili powder |
3 tbsp. minced garlic |
1 tbsp. ground cumin |
2 tsp. salt |
1 tsp. dried oregano |
1/2 tsp. cinnamon |
1 can each (15 to 16 oz each) black beans, pinto beans, and kidney beans rinsed. |
1/2 cup chopped fresh cilantro |
accompaniments: sour cream, chopped cilantro, red onion, shredded monterey jack, cheddar, or pepper jack cheese, and the brave at heart loves a little chipotle sauce. |
Directions:
1. Heat 1 1/2 tsp. oil in a 5 to 6 quart pot over medium high heat, Add 1/2 the beef: saute 5 minutes or until browned. Remove with a slotted spoon to a bowl. Repeat with remaining oil and beef; add to bowl.
2. Add onions to drippings in pot; saute 5 minutes until golden. Add remaining ingredients except beans and cilantro; bing to a boil. Add beef, partially cover and simmer, stirring occasionally, 2 hours or until beef is very tender.
3. Stir in beans; heat through. Remove from heat and stir in cilantro. Serve with your favorite accompaniments. Enjoy everyone!
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