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Grated cheddar cheese, dollops of sour cream, and chopped green onions are musts with this spicy chili.
Yields: 6 Servings
Ingredients
2 tablespoons olive oil
1 1/4 pounds boneless beef chuck trimmed, cut into ¾-inch cubes
1 large onion chopped
8 large garlic cloves coarsely chopped
1 1/2 pounds ground beef
1/4 cup chili powder
2 tablespoons paprika
1 tablespoon chopped seeded jalapeno chili
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1 cup dry red wine
1 can low-salt chicken broth (14 ounce)
1 can beef broth (14 ounce)
1/2 cup tomato sauce
3 tablespoons hot chile sauce (such as sriracha or sambal oelek)
2 tablespoons tomato paste
2 cans black beans (15 ounce) drained
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Instructions
Heat oil in heavy large pot over medium-high heat.
Sprinkle beef cubes with salt and pepper Sauté until browned on all sides, about 8 minutes. Using slotted spoon, transfer meat to medium bowl.
Add onion and garlic to same pot. Reduce heat to medium and sauté until tender, about 5 minutes.
Add ground beef and sauté until cooked through and almost all liquid has evaporated, about 15 minutes.
Mix in chili powder, paprika, jalapeno, cumin, and coriander. Add wine
and simmer until almost all liquid evaporates, stirring occasionally, about 3 minutes.
Add chicken broth, beef broth, tomato sauce, hot chili sauce, and tomato paste; bring to boil.
Return beef cubes to pot. Reduce heat to medium-low and simmer uncovered until beef cubes are tender and liquid thickens, about 45 minutes.
Stir in black beans and cook until heated through, about 15 minutes.
Season chili to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving.)
Per Serving (excluding unknown items): 705 Calories; 37g Fat (48.2% calories from fat); 39g Protein; 52g Carbohydrate; 13g Dietary Fiber; 96mg Cholesterol; 547mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 5 1/2 Fat.
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Bon Appetit, September 2003, pg 60
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Cuisine :
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Main Ingredient : |
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While traveling through northern Virginia, my husband and I drove miles out of our way to The Plains to eat at THE RAIL STOP, which I'd heard was co-owned by actor Robert Duvall (Jut a Lonesome Dove Jan). When we got there, we learned he had sold his share - but having driven so Jar, we ordered lunch anyway. What a stroke of luck! Chef Tom Kee makes the greatest chili anywhere.
*Available at Asian markets and in the Asian foods section of some supermarkets.
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Nutrition
Facts
Serving Size: 1 serving
Servings Per Recipe: 6 |
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Amount Per Serving
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Calories: 0
Calories from fat: n/a |
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% Daily Value* |
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Total Fat 0g |
0% |
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Saturated Fat 0g |
0% |
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Cholesterol 0mg |
0% |
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Sodium 0mg |
0% |
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Total Carbo 0g |
0% |
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Dietary Fiber 0g |
0% |
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Sugars 0g |
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Protein 0g |
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Vitamin A
0% |
Vitamin C 0% |
| Calcium
0% |
Iron
0% |
| *Percent
Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending upon your caloric intake.
Note: The numbers in this chart are
derived directly from data entered by you, the user. Their accuracy
critically depends upon proper linking of ingredient items to USDA
ingredient elements. Use at your own risk; we take no responsibility
for their accuracy. Consumers with medical issues should always
consult a licensed nutritionist. |
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