Recipe
Soup, Chili & Stew
Beef Chili El Paso
Primary Media
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
4 tbsp. canola oil | ||
3 lbs. top round, cut in 1/2-inch cubes | ||
2 c. diced onions | ||
2 c. diced celery | ||
3 large cloves garlic, minced | ||
¼ c. chili powder | ||
1 tsp. cumin | ||
½ tsp. oregano | ||
1 tsp. crushed red pepper | ||
1 tsp. cayenne pepper | ||
1 tbsp. sugar | ||
1 tbsp. smoked paprika | ||
2 (28 oz each) cans diced tomatoes | ||
2 c. beef broth | ||
2 to 4 tbsp yellow cornmeal | ||
salt, to taste |
Directions
- Heat oil in a large heavy stock pot. Add meat and sear on all sides until lightly browned. Remove meat from pot and set aside.
- Add onions, celery and garlic to pot; simmer vegetables until tender.
- Stir in chili powder, cumin, oregano, crushed red pepper, cayenne pepper, sugar and paprika; mix well.
- Cook over medium heat for 2 to 3 mintues. Add diced tomatoes, tomato paste, beef broth and cornmeal.
- Simmer about 30 minutes; return meat to pot and mix well. Simmer about 1 hour or until meat is tender.
- If chili appears too thin, add a little more cornmeal. Serve as is or top with sour cream, diced onions and/or shredded cheddar cheese.
Recipe Source:
Chef Chuck, Hy-Vee Seasons Fall 2007.