This hearty chili is sure to heat things up so it's the perfect winter meal. Onions and garlic combine nicely with the chilis and kidney beans.
Ingredients:
2 lbs (1 kg) stewing beef, cut into 1/2-in. (1-cm) chunks
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) vegetable oil
3 onions, chopped
4 cloves garlic, finely chopped
2 tbsp (25 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano
1 28 oz (796 mL) can plum tomatoes, chopped or puréed with juices
1 cup (250 mL) beef stock or water
1 to 2 tsp (5 to 10 mL) puréed canned chipotle chilis or to taste—optional
2 cups (500 mL) cooked red or white kidney beans (one 19 oz/540 mL can, drained and rinsed)
Toppings: sour cream or yogourt, grated smoked Cheddar, chopped fresh tomatoes, corn niblets, chopped fresh cilantro and chopped green onions.
Directions:
Toss beef with flour, salt and pepper. Place in a strainer and shake off any excess flour.
Heat oil in a Dutch oven or deep skillet. Brown meat, in batches if necessary. Remove meat from pan and discard all but 1 tbsp (15 mL) oil. Add onions and garlic and cook gently about 5 minutes until fragrant and tender. Add chili powder, cumin and oregano. Cook gently one minute.
Add tomatoes, stock and chipotles. Bring to a boil. Add browned beef. Cover surface of meat with a round of parchment paper and cover with a lid. Cook in a preheated 350°F (180°C) oven 1 1/2 to 2 hours or until very tender.
Add beans and bake, uncovered, until thick about 20 to 30 minutes. Taste and add salt and pepper if necessary.
Serve in individual bowls and let guests add their own toppings.
