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Chili with Assorted Chili Powder and Meat

Posted By GKC On January 9, 2014 @ 12:04 pm In Weekly Recipes | No Comments

chilimeat
Serves 5

2 pounds boneless beef chuck, trimmed of all visible fat and cut into 1/2-inch cubes
Kosher salt
2 tablespoons canola oil
1 medium yellow onion, chopped
1 green pepper, seeded and chopped
1 large jalapeño, seeded and finely chopped
3 medium cloves garlic, minced
1 teaspoon cumin
½ teaspoon coriander
1 tablespoon ground ancho chile powder
(alternatively, use regular chili powder if you cannot find it in the market)
1 teaspoon ground chipotle chile powder (use a bit of cayenne pepper as a substitute but start with about ¼ teaspoon)
1-1/2 teaspoon dried oregano
1 (14-1/2-ounces) can no-salt-added diced tomatoes
2 tablespoons fresh lime juice
1 (15-ounce) can low-sodium pinto beans, drained and rinsed
1 avocado, cut into medium dice
1/4 cup finely diced red onion
1/4 cup coarsely chopped fresh cilantro

Season the meat with 1/4 teaspoon salt. Heat 2 teaspoons of the oil in a 6-quart pot or Dutch oven over medium-high heat. Add half of the meat and cook until well browned on all sides, about 5 minutes total. Transfer the meat to a plate. Repeat with another 2 teaspoons oil and the remaining meat. After transferring the second batch of meat to the plate, add the remaining oil to the pot. Add the onion, green pepper and jalapeño and cook, stirring, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the cumin, coriander, ancho chile powder, and chipotle chile and cook until fragrant and well blended, 1 to 2 minutes more. Return the beef to the pot, along with any accumulated juice. Add 2-1/2 cups water, the tomatoes and their juice, 1 tablespoon of the lime juice, and 1 teaspoon kosher salt. Bring to a boil over medium-high heat; then reduce the heat to low and simmer, covered, for 1-1/2 hours. Remove the lid and simmer until the meat is tender, about 30 minutes more. Add the beans, raise the heat to medium high, and stir until the beans are heated through, about 5 minutes. Add the remaining 1 tablespoon lime juice and season to taste with additional salt.
Serve the chili garnished with the avocado, red onion, and cilantro.


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