Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1-1/2 Lbs. boneless beef chuck, fat trimmed, cut into 1 inch cubes
- salt, pepper and flour
- 1-1/2 Tablespoons butter or margarine
- 1 onion, finely chopped
- 1 clove garlic, minced or pressed
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can (1 Lb.) tomatoes
- 1 can (4 oz.) green chiles, seeded, chopped
- 1 can (1 Lb.) red kidney beans, drained
- 3/4 cup shredded Cheddar cheese
- cooked rice or noodles
- Garnish:
- extra cheddar cheese on top and serve with a slice of avocado
Makes: 4 servings
Prep time: 35 minutes
Cooking time: about 2 hours
Sprinkle beef cubes with salt and pepper; then coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in heated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned cook onion in the same pan, stirring frequently, until soft and lightly browned.
Return beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped, and their liquid, and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tender, 1-1/2 hours. Skim and discard fat.
Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly, 20 minutes.
Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice or noodles, garnish each portion with extra cheese and an avocado slice, if you like.
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