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Tuesday, January 31, 2012

Bowl of Red

2T olive oil
1 large onion, chopped
4 cloves garlic, minced
1 3/4# beef chuck, cubed
1/3 c chili powder
1 1/2 T cumin
1T oregano
1 t paprika
1 t salt
1 qt tomatoes
2 c beef broth
1/3 c yellow cornmeal
1/4 c water
6 c cooked pinto beans

~heat the oil in a dutch oven.
~add the onion, garlic and meat. saute until lightly cooked, about 10".
~stir in all of the spices, the tomatoes with their juice, and the broth.
~bring to a boil. then reduce heat and simmer 1 1/2- 2 hrs. (meat will be fork tender)
~bring the chili back to a boil.
~mix together the cornmeal and water. stir it into the chili along with the beans.
~reduce heat and simmer 15", or until the beans are heated through and the sauce thickens.
~serve w/ cheese and onions if desired.

serves 6-8
This recipe was adapted from J Abbey's.

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