Smoky Chili
I got this recipe from Esquire magazine - definitely not a typical chili, more a refined taste. But absolutely delicious!
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3 tbsp vegetable oil
- 6 garlic cloves
- 2 tbsp ground cinnamon
- 3 large yellow onion peeled and chopped
- 3 1/2 lbs chuck trimmed and cut into 1/2 inch cubes
- 2 tsp salt coarse
- 1/3 cup chili powder mild
- 2 tbsp chipotle chili powder
- 3 tbsp mexican oregano
- 3 tbsp ground cumin
- 1 1/2 cups canned italian tomatoes crushed by hand, with their juices
- 6 cups beef stock high quality
- 3 whole green chili seeded and finely chopped
- 2 15 oz cans red kidney beans rinsed, drained and tossed with 1/4 cup apple-cider vinegar
- Carbohydrate 54.7064546757059 g
- Cholesterol 174.63306245 mg
- Fat 56.7149750753006 g
- Fiber 15.6107301916767 g
- Protein 80.9060455508779 g
- Saturated Fat 20.459036383275 g
- Serving Size 1 1 Serving (1528g)
- Sodium 2539.30884049505 mg
- Sugar 39.0957244840291 g
- Trans Fat 6.72169026645318 g
- Calories 1036 calories
In a medium stockpot, heat oil and cook onions, stirring occasionally, for about 12 minutes. Remove and reserve. Working in small batches, sprinkle beef with salt and sear on all sides. Remove and reserve each batch as it browns. When done, return beef an onions to stockpot. Add both types of chili powder, oregano, cumin, and cinnamon and cook, stirring constantly, for about 5 minutes. Add tomatoes and stock and bring to a boil. Lower heat and simmer uncovered for an hour. Stir in garlic and chiles. Simmer until thickened, about 30 minutes. Mix in kidney beans and simmer for another 5 minutes.
