Ingredients: |
Ingredients: 2 Tbsp olive oil
3-1/2 pounds ground sirloin
1 large Spanish onion, coarsely chopped
3 large jalapeņo chiles, seeded and minced
3 Tbsp ancho chile powder
2-1/2 Tbsp sweet paprika
1/4 cup tomato paste
2 (28-oz) cans peeled Italian tomatoes, coarsely chopped and juices reserved
3 cups chicken or beef stock
2 (19-oz) kidney beans, drained and rinsed
2 chipotle chiles in adobo sauce, seeded and minced
1 Tbsp oregano
Pinch of cinnamon
Salt and Pepper
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Directions: |
Directions:Heat the olive oil in cast-iron pan. Add half ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of pink is gone, about 3 minutes. Keep the meat in large chunks. Transfer to plate and repeat with remaining meat.
Pour off all but 2 Tbsp of fat from the casserole. Add the onion, garlic and jalapeņos and cook over moderately low heat, stirring often, about 5 minutes. Add the tomato paste and cook, until the paste is glossy and starts to brown. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. bring to simmer over moderately high heat. Reduce the heat to low and simmer for 1-1/2 hours, stirring occasionally.
Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes before serving.
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This recipe for Four-Chile Chili is from