americanutama· 6 servings
≈2003 kkal · P 68g · L 57.8g · KH 302.6g (per recipe, TKPI estimate)
Chili con Carne
MBG-eligible
Ingredients
- 2 lb (900 g) beef chuck, cut into 1/2-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, finely diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp tomato paste
- 28 oz (800 g) canned crushed tomatoes
- 14.5 oz (410 g) canned diced tomatoes
- 12 oz (355 ml) beef broth
- 2 tbsp apple cider vinegar
- 15 oz (425 g) canned kidney beans, drained and rinsed
- 15 oz (425 g) canned pinto beans, drained and rinsed
- Salt and black pepper to taste
Instructions
- 1Pat beef cubes dry, season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, 3-4 minutes per batch. Remove and set aside.
- 2Reduce heat to medium. Add onions to the pot, cook until softened and golden, 5-6 minutes. Add garlic, cook 1 minute until fragrant.
- 3Stir in chili powder, cumin, oregano, smoked paprika, and cayenne. Cook 30 seconds to bloom spices. Add tomato paste, cook 1 minute.
- 4Return beef to pot. Add crushed tomatoes, diced tomatoes, beef broth, and apple cider vinegar. Bring to a simmer.
- 5Cover and reduce heat to low. Simmer gently 1.5-2 hours until beef is tender, stirring occasionally.
- 6Add kidney beans and pinto beans. Simmer uncovered 30 minutes until chili thickens. Season with salt and pepper to taste.
- 7Let rest 15 minutes before serving. Serve with shredded cheddar, diced onions, sour cream, and cornbread if desired.
Source: llm-generated