Empanada Beef Chili

• 1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 teaspoons canola oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (6 ounces) tomato paste
• 2 teaspoons ground chipotle pepper
• 2 teaspoons ground cinnamon
• 2-1/2 cups beef broth
• 1 can (4 ounces) chopped green chilies
• 1/2 cup raisins
• 3 tablespoons minced fresh cilantro
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• Optional toppings: shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts

1. Toss beef with salt and pepper. In a Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches; remove from pan.
2. Add onion and remaining oil to same pan; cook and stir 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in tomato paste, chipotle pepper and cinnamon; cook and stir 3 minutes. Stir in broth, green chilies, raisins and cilantro. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until beef is tender.
3. Stir in beans and olives; cook, uncovered, 10 minutes. If desired, serve with toppings.

boneless beef chuck steak, salt, pepper, canola oil, onion, garlic, tomato paste, ground chipotle pepper, ground cinnamon, beef broth, green chilies, raisins, fresh cilantro, black beans, olives, toppings

Taken from www.tasteofhome.com/recipes/empanada-beef-chili/ (may not work)