Suzanne’s Red Chili Recipe
I like to make this recipe by toasting my own seeds, preparing the beans from dried and dicing fresh tomatoes but most often I just do this simpler version because I'm lazy! I find this recipe also makes a great burrito filling, just leave out the beans. This recipe is loosely based on my Dad's Chili Colorado recipe which was always tomatoless and beanless.
This recipe contains cumin, coriander (ground), olive oil, onions (yellow), garlic (fresh), beef (stew meat), sweet paprika, chili powder, flour (all-purpose), oregano (dried), beef (bouillon, cubes), pinto beans, tomatoes (whole, peeled), salt, pepper, water, cheese (mexican blend), scallions, sour cream
4 - 6 Servings
Prep time: 20 min
Cook time: 1 hr 30 min
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1 ds. olive oil, for frying
- 1 whole large yellow onion, diced finely
- 1 tbsp. generous finely chopped garlic
- 1 lb. stewing beef, cubed into roughly 1/2" chunks (1.5cm)
- 1 tbsp. sweet paprika
- 4 tbsp. chili powder (see notes)
- 1 tbsp. plain all purpose flour
- 2 tsp. dry oregano
- 2 beef stock cubes dissolved into 16oz boiling water
- 2 can(s) 15oz. pinto beans, rinsed/drained
- 1 can(s) 28oz. tomatoes, drained and diced/chopped into bit size pieces
- 3 - 4 ds. salt, to taste
- 3 - 4 ds. pepper
- 16 oz. water for stock cubes
- 8 oz. cheese, your choice for topping, optional
- 1 whole bunch scallions, chopped, for topping, optional
- 8 oz. sour cream, for topping, optional
- 1. Heat a large heavy pan (with a tight fitting lid) over medium high heat. Once hot, add a few TBSP of oil and brown the beef in batches. Add more oil as needed. Take care not to overcrowd the meat so that it doesn't steam. You want a nice color on it – color means flavor so don't skimp on this part! Keep the batches of browned beef in a bowl and do not drain, you want all the juices from the meat.
- 2. Once all the meat is browned and removed from the pan, turn the heat down to medium, then add the onions and garlic and a little more oil if needed. Saute the onions and garlic gently. You don't want to brown them. Once they have softened, turn the heat up to medium high again, pile the onions and garlic in the middle of the pan and add the spices on top (cumin/coriander/paprika/chili powder) to the pan. Stir the spices into the onions until you can smell them (just a few seconds).
- 3. Add in the flour, oregano and the meat along with any juices to the pan and stir to combine. Carefully pour in the water/stock cube mixture and stir well.
- 4. Bring to a boil, turn down the heat to a simmer and put the lid on. Simmer covered for 1 to 1.5 hours, checking and stirring every 20 to 30 minutes.
- 5. Once the meat just starts to go tender add the beans and tomatoes, stir well, cover and cook for a further half hour or until the meat is so tender it easily breaks apart with a fork.
- 6. Taste and season with salt & pepper as needed.
- 7. Serve over what ever you want with what ever you want on top!