Hyde Park Chili
Recipe courtesy of Certified Angus Beef LLC.
1/4 cup olive oil
3 pounds Certified Angus Beef® bottom round roast, cut into 1/2-inch cubes
Salt and ground black pepper to taste
4 medium onions, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon granulated sugar
1 (28-ounce) can chopped tomatoes
2 to 3 jalapeño peppers, seeded
1 (4-ounce) can chopped green chiles
1 (15-ounce) can black beans
Optional Toppings: avocado slices, chopped green peppers, shredded cheddar cheese, chopped onion or sour cream
- Heat oil in a large saucepan over high heat. Brown beef cubes in 1/2 pound batches for 3 to 4 minutes per batch, season with salt and pepper to taste; set beef aside after browned.
- Add onions and garlic to the saucepan. Cook for 3 to 5 minutes over medium heat. Return beef to the saucepan and stir in cumin, oregano, chili powder, salt, sugar and tomatoes. Cover and bring to boil; reduce heat and simmer for 2 hours. Add green chiles, jalapeños, and beans; cook an additional hour.
- Serve with optional toppings, as desired, and corn bread.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 408; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 106mg; Total Carbs: 20g; Fiber: 0g; Protein: 44g; Sodium: 724mg.
Recipe and photograph courtesy of Certified Angus Beef LLC.