Chili

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Ingredients

4 medium garlic cloves
2 medium onions
2 pounds boneless beef, chuck,
chilled
3 teaspoons whole cumin seed
4 tablespoons vegetable oil
4 tablespoons chili powder
4 tablespoons paprika
1-1/2 teaspoons salt
1/4 teaspoon crushed red pepper
2 8-ounce cans whole tomatoes
2 cups water
4 cups red kidney beans
suggested garnishes – see end of recipe

Instructions

Peel garlic and onion; quarter onions. Process both with metal blade until finely chopped, about 15 seconds. Remove and reserve.
Trim beef of all fat and cut it into 1-inch cubes. Process until coarsely chopped, about 10 to 12 pulses.
Brown cumin in saucepot over medium heat. Shake pan constantly and cook until cumin begins to smoke, about 1 minute. Remove and reserve.
Heat vegetable oil in same saucepot over medium heat. Add garlic and onions and cook for 2 minutes. Add beef and cook, stirring often, until no pink color remains, about 5 minutes.
Reduce heat to low, stir in cumin, chili powder, paprika, salt and red pepper and cook uncovered for 5 minutes, stirring occasionally.
Use metal blade to chop tomatoes coarse, pulsing twice. Add to saucepot with water and bring to boil. Reduce heat and simmer, partially covered, over medium-low heat for 45 minutes, stirring occasionally.
Stir in the beans and cook until heated through. Taste and add salt, if needed.

Servings

Nutritional Information Per Serving