Chili and beans were very common meals for chuck wagon cooks. Here, they are combined in one recipe.
- 2 tablespoons vegetable oil
- 2 pounds lean round beef, cut into 1-inch cubes
- 2 cloves garlic, minced
- 2 cups chopped onions
- 2 cups beef broth
- 1 cup water
- 2 cups canned tomatoes and their juices
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 4 cups cooked pinto beans
- 2 tablespoons finely ground cornmeal
- Salt and pepper, to taste
In a large deep-sided skillet or saute pan over medium heat, heat the oil. When the oil is hot, add the beef and cook, stirring until the cubes are brown on all sides, about 5 minutes.
Add the garlic and cook, stirring occasionally, for 3 minutes. Add in the onions and cook, stirring, for another 3 minutes. Add the broth, water, tomatoes and their juices and the seasonings. Mix well and simmer for 1 1/2 hours. Add additional water if the chili begins to become dry during the cooking time.
Add the beans, the cornmeal, salt and pepper to taste, and simmer for 30 minutes more.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
229 calories; 16g total fat; 0mg cholesterol; 3mg sodium; 22g carbohydrates; 5g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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