Empanada Beef Chili

Name: Empanada Beef Chili
Ingredients: 1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 teaspoons canola oil, divided; 1 medium onion, chopped; 2 garlic cloves, minced; 1 can (6 ounces) tomato paste; 2 teaspoons ground chipotle pepper; 2 teaspoons ground cinnamon; 2-1/2 cups beef broth; 1 can (4 ounces) chopped green chilies; 1/2 cup raisins; 3 tablespoons minced fresh cilantro; 1 can (15 ounces) black beans, rinsed and drained; 1 can (2-1/4 ounces) sliced ripe olives, drained; Optional toppings: shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts

16 ingredients

3 steps

Ingredients

1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons canola oil, divided
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
2 teaspoons ground chipotle pepper
2 teaspoons ground cinnamon
2-1/2 cups beef broth
1 can (4 ounces) chopped green chilies
1/2 cup raisins
3 tablespoons minced fresh cilantro
1 can (15 ounces) black beans, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional toppings: shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts

Directions

1

Toss beef with salt and pepper. In a Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches; remove from pan.
2

Add onion and remaining oil to same pan; cook and stir 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in tomato paste, chipotle pepper and cinnamon; cook and stir 3 minutes. Stir in broth, green chilies, raisins and cilantro. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until beef is tender.
3

Stir in beans and olives; cook, uncovered, 10 minutes. If desired, serve with toppings.