Saturday, July 11, 2020

Beef Chili

2lbs ground beef
2 medium onions, chopped
5 garlic cloves, diced
3 chilis, green or red, fresh or dried, or a mix--diced
1tbsp chili powder
1tbsp cumin seed, toasted & ground
1tbsp dried oregano
1tsp cocoa powder (optional)
14oz can diced tomatoes or 4 fresh plum tomatoes, chopped, with their juices
3 cups beef stock
olive oil
small bunch of cilantro, chopped (reserve some for garnish)
sour cream (optional)
shredded cheese (optional)
avocado (optional)

First, brown the beef.  Add 1tbsp olive oil to a heavy-bottomed pot or dutch oven and heat to medium-high.  Add the beef in batches, breaking it up with a wooden spoon.  Season it with salt and pepper.  Once the beef is browned, remove it with a slotted spoon and set aside.

Add a little more oil to the pan as needed, lower the heat to medium, and add the onions.  If you're using fresh chilis, add them here.  Season with salt and pepper and cook until the onions are soft and golden.  Lower the heat a bit, and add the garlic, spices, and dried chilis (if using).  Stir to coat for 1 minute, then add the tomatoes, more salt and pepper, and raise the heat back to medium.  Cook for a few minutes to let everything meld, and then add the beef back to the pot.  Stir, and add beef stock to cover.  You may or may not need the entire 3 cups.  Reserve what you don't need.  Turn the heat to high and bring to a boil, then partially cover and reduce the heat to low.  Simmer for at least an hour and a half, topping off with more beef stock if necessary.  Stir in the cilantro, adjust the seasoning, and serve, topped with sour cream, shredded cheese, sliced avocado, a squeeze of lime, and more cilantro.

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