Ingredients
4 medium garlic cloves2 medium onions2 pounds boneless beef, chuck,chilled3 teaspoons whole cumin seed4 tablespoons vegetable oil4 tablespoons chili powder4 tablespoons paprika1½ teaspoons salt¼ teaspoon crushed red pepper2 8-ounce cans whole tomatoes2 cups water4 cups red kidney beanssuggested garnishes – see end of recipe
Preparation
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.
