Chili Con Carne (Food Network Kitchens) |
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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 1 |
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Ingredients:
2 1/2 pounds beef chuck, cut into 1-inch cubes |
kosher salt and freshly ground pepper |
1/4 cup vegetable oil, plus more as needed |
1 large spanish onion, chopped |
5 large cloves garlic, minced |
1/4 cup, plus 1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 15 -ounce can crushed tomatoes |
2 1/2 cups low-sodium chicken broth |
1 15 1/2 -ounce can pinto beans, rinsed and drained |
serving suggestions: white rice, chopped cilantro, shredded cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers, sour cream |
Directions:
1. 1. Pat the meat dry with a paper towel and season with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the meat, in batches, and cook, turning, until well browned, about 3 minutes per batch, adding more oil to the pan as needed. Transfer the meat to a bowl and reserve.
2. 2. Add the onion to the pot and cook over medium heat until golden and tender, scraping up the browned bits with a wooden spoon from the bottom of the pan, about 10 minutes. Add the garlic and cook, stirring for 2 minutes more. Stir in 1/4 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the crushed tomatoes and 2 cups broth. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season chili with salt and pepper, cover, and cook 30 minutes.
3. 3. In a food processor or blender, puree half the beans with remaining 1/2 cup broth. Add both the whole and pureed beans to the chili. Let simmer, uncovered, until the meat is tender, about 1 hour more, stirring occasionally to prevent sticking. Stir in the remaining 1 tablespoon chili powder and season with salt and pepper, as needed. Serve chili over rice with condiments as desired.
4. Calories: 687
5. Total Fat: 35 grams
6. Saturated Fat: 8 grams
7. Total Carbohydrate: 33 grams
8. Protein: 66 grams
9. Sodium: 795 milligrams
10. Cholesterol: 167 milligrams
11. Fiber: 11 grams
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