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Categories:
red kidney beans chili powder ground cumin ground coriander oregano chile powder ground allspice ground cinnamon vegetable oil onions garlic tomatoes salt granulated sugar
Viewed: 32 - Published at: 8 years agoIngredients
- 1 (19 ounce) can red kidney beans, drained and rinsed
- 2 lbs boneless bottom round roast, cut into 3/4-inch cubes
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon dried ancho chile powder (optional)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 3 tablespoons vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
Method
- In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
- Set aside.
- In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
- Brown the beef in batches.
- Remove to a plate and drain the fat from the pan.
- Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
- Add the chili powder mixture and fry until fragrant, about 30 seconds.
- Add the beef and stir for about 1 minute.
- Add the beans, 2 cups of water, tomatoes, salt and sugar.
- Bring to a boil.
- Reduce the heat, cover and simmer for 1 hour.
- Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.
