Beef Chili

  1. Season the beef with salt and pepper.
  2. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch.
  3. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
  4. Reduce the heat to medium.
  5. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic.
  6. Cook, stirring, until onion is soft, 8 to 10 minutes.
  7. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute.
  8. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes.
  9. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer.
  10. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
  11. 3.
  12. Serve chili with fresh salsa, lime wedges, and brown rice, if desired.
  13. Nutritional analysis per serving
  14. Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg

beef round, kosher salt, vegetable oil, onion, red bell pepper, garlic, cocoa, chili powder, oregano, ground cumin, ground coriander, corn meal, tomato paste, kidney beans, fresh salsa, brown rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beef-chili-recipe.html (may not work)

Another recipe

Switch theme