By The Canadian Living Test Kitchen
162 people added this to their Recipe Box
This recipe makes 8 servings
Chili without beans is as traditional as the popular bean-and-beef combo. But add pinto or red kidney beans (one 19-oz/540 mL can, drained and rinsed) if desired.
Ingredients
1 tbsp vegetable oil
2 onions , chopped
2 cloves garlic , slivered
2 tbsp chili powder
2 tsp ground cumin
1 tsp cinnamon
1 tsp dried oregano
1 tsp granulated sugar
1/4 tsp salt
1 can (28 oz/796 mL) tomatoes
1 cup beef stock [250 ml]
2 tbsp red wine vinegar
2 tbsp tomato paste
Preparation Cut beef into smaller bite-size pieces. In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.
Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt ; cook, stirring often, until softened, about 5 minutes.
Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight containers; refrigerate, uncovered, until cold. Cover and freeze for up to 1 month; thaw and reheat gently over low heat or in microwave.)
Source : Canadian Living Magazine: October 2005
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