November 21, 2016
Comfort Food, Dinner, Main Dish,
Chili, Beef, Ground Beef, Fruit, Tomato, Vegetables, Onions, Mexican, Cooking For A Crowd, Cinco de Mayo, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Kosher Meat more
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"This is out of the October 2016 Cooking Light magazine...it says to cook the beef in batches to ensure quick, even browning. No need to chop or blend the tomatoes simply squeeze them right over the pan gently break them apart. The hubby said he need some beans...so I just heated up a can of pinto beans for him...Serving size is about 1 1/2 cups..."
Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add 1 1/4 pounds beef to pan; cook 4 minutes or until browned, stirring to crumble. Place cooked beef in a bowl. Repeat procedure with cooking spray and remaining 1 1/4 pounds beef. Remove beef to bowl.
Add onion, poblano pepper, and garlic to pan cook 5 minutes stirring occasionally. Return beef to pan. Stir in chili powder, chipotle chile powder, and cumin cook 1 minute. Add tomato paste and beer, scraping pan to loosen browned bits; cook 2 minutes. Add 3 1/2 cups beef stock to pan; bring to a boil.
Combine remaining 1/2 cup beef stock and flour in a bowl, stirring with a whisk. Add flour mixture to pan, stirring constantly with a whisk. Sir in oregano, salt, and tomatoes; bring to a boil Reduce heat, cover, and simmer 45 minutes, stirring occasionally. Remove pan form heat. Serve chili topped evenly with diced avocado, sliced fresh chiles, if desired, and cilantro sprigs.
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