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Hyde Park Chili
Courtesy of Certified Angus Beef
Prep Time: 10 Min.
Cook Time: 3 Hr. 20 Min.
What you need:
(click + to add ingredients to your shopping list)
+ 3 lb. Certified Angus Beef® bottom round roast, cut into 1/2 in. cubes
+ 1/4 c. olive oil
+ 2 to 3 jalapeno peppers, seeded
+ 1 (28 oz.) can chopped tomatoes
+ 1 can each black beans
+ 1 can chopped green chilies
+ 4 cloves garlic, minced
+ 4 med. onions, chopped
+ optional toppings: avocado slices, chopped green peppers, shredded cheddar cheese, chopped onion or sour cream
+ salt and pepper
+ 1 Tbsp. dried oregano
+ 1 Tbsp. ground cumin
+ 3 Tbsp. chili powder
+ 1 tsp. salt
+ 1/2 tsp. sugar
What to do:
1. Heat oil in a large saucepan over high heat. Brown beef cubes in 1/2 lb. batches for 3 to 4 min. per batch; set beef aside after browned.
2. Add onions and garlic to the saucepan. Cook for 3 to 5 min. over medium heat. Return beef to the saucepan and stir in cumin, oregano, chili powder, sugar, and tomatoes. Cover and bring to boil; reduce heat and simmer for 2 hrs. Add green chilies, jalapenos, and beans; cook an additional hour.
3. Serve with corn bread.
Recipe provided by Certified Angus Beef LLC
Calories: 408; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 106mg; Total Carbs: 20g; Fiber: 0g; Protein: 44g; Sodium: 724mg;