MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Chili
Categories: Beef, Chili
Yield: 6 Servings

2 tb Olive oil
2 lb Ground chuck
1 md Yellow onion; chopped
4 cl Garlic; minced
3 tb Tomato paste
3 tb Chili powder; +1 tb, divided
1 tb Ground cumin
1 ts Dried oregano
1 ts Kosher salt; more to taste
1/2 ts Black pepper
2 Chipotle peppers in adobo;
- minced
1 tb Reserved adobo sauce
2 tb Worcestershire sauce
15 1/2 oz Can light red kidney beans;
- rinsed
15 1/2 oz Can dark red kidney beans;
- rinsed
14 1/2 oz Can fire-roasted diced
- tomatoes;
- undrained
4 c Beef broth; low-sodium
2 tb Fine corn meal (optional)

Preparation time: 15 minutes
Cooking time: 60 minutes

A smoky beef chili made in one pot in about an hour. Chipotle peppers
in adobo give it a little heat without being too spicy, and it
simmers thick and hearty with two kinds of kidney beans.

Heat the oil in a 5 to 6 qt Dutch oven over medium-high heat. Add the
beef and cook 6 to 8 minutes, breaking it up as it cooks, until
deeply browned. Drain the excess fat.

Add the onion and cook 3 to 5 minutes until soft. Stir in the garlic
and cook about 30 seconds more. Push everything to the side, add the
tomato paste to the cleared space, and cook about 30 seconds. Add
3 tb of the chili powder, the cumin, oregano, salt, and pepper and
stir for 1 minute until fragrant.

Stir in the chipotle peppers, adobo sauce, Worcestershire sauce,
beans, tomatoes with their juices, and broth. Bring to a boil, reduce
the heat to low, cover, and simmer 35 to 45 minutes, stirring
occasionally.

Uncover for the last 10 minutes and stir in the remaining 1 tb of
chili powder. For a thicker chili, sprinkle in the cornmeal during
the last 5 minutes and stir. Taste and adjust the salt.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/beef-chili-recipe/>

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