Beef Chili

Firstly, Happy Halloween! Secondly, here is the recipe for Beef Chili, which I write about on Design*Sponge today. Stay tuned for quesadilla recipe. Bon appetit!

2.5 lbs boneless beef
3 tbs olive oil
2 medium onion, chopped
1 tbs fresh minced garlic
3 long green chilies, roasted, peeled, seeded and chopped
3 jalapeno chilies, halved, seeded and minced
3 tbs chili powder
1 tbs ground cumin
1 tbs ground Mexican oregano
2 tbs paprika
2 tsp sugar
1/4 cup tomato paste
3 cups peeled, chopped tomatoes or 1 can (28-oz) plum tomatoes, drained and coarsely chopped
2 cups beef broth
2 cups cooked black or pinto beans, rinsed and drained
Salt, freshly ground pepper and lime juice to taste

1. Place a 5 to 6-quart Dutch oven or pan over medium-high heat. Add enough oil to coat the bottom of the pan.
2. Saute the meat in batches until well browned (don’t overcrowd pan). Set aside until needed.
3. Add the onions and garlic to the pan and saute until the onion is transparent. Add chilies, chili powder, cumin, oregano, paprika, sugar, and tomato paste. Stir and cook for about 2 minutes.
4. Add the tomatoes, liquid, meat, salt and pepper.
Simmer and cook for about 1 hour.
Add the beans and simmer for 15 minutes.
Adjust seasonings to your taste.
Just before serving add lime juice, and stir to blend.

Garnish ideas: Shredded cheese, chopped green onions, guacamole, roasted corn, chopped tomatoes.

Recipe courtesy, Carolyn Thacker.