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John's Cowboy Chili

John's Cowboy Chili

1

Tbsp

Olive Oil

1 1/2

Lbs.

Boneless Beef Chuck, trimmed and cut into 1/2-inch cubes

2

Cups

Onions, chopped

6

Each

Garlic Clove, minced

32

Ounces

Beef Broth

1

Tbsp

Chili Powder

1

Tbsp

Paprika

1

tsp

Ground Cumin

2

Cups

Diced Tomatoes, with their juice

2

Each

Dried Ancho Chile, seeded

1

Tbsp

Cornmeal, fine

2

Can (15 oz)

Pinto Beans, rinsed and drained

3/4

Cup

Green Pepper, chopped

1/2

tsp

Salt

1

Tbsp

Cider Vinegar

1

In a large Dutch oven, add the oil and heat over medium heat. Once oil is hot but not smoking, add beef and cook until browned, about 5 minutes. Remove beef, set aside, and reduce heat to low.

2

Add the onions to the Dutch oven and sauté until translucent, 3-5 minutes. Add the garlic and cook 1 more minute. Return the meat to the Dutch oven. Gradually add the broth, reserving 1 cup and deglaze by scraping up the brown bits from the bottom of the Dutch oven. Add the spices and tomatoes. Reduce the heat to medium-low, and simmer for 1 hour.

3

In a small saucepan over high heat, bring the remaining beef broth to a boil. Add the ancho chilies and let stand 15 minutes to hydrate. Remove and discard the stems. Place the chili mixture and liquid in a blender or food processor and blend until smooth, 2-3 minutes.

4

In a small combine the ancho chili mixture and cornmeal, add to the Dutch oven along with the pinto beans, green peppers, salt and cider vinegar. Simmer uncovered for 15 minutes. Serve hot.

Servings: 6

 

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