Beef chili Dry

 Description

Dry beef chili is a spicy and flavorful dish from the southwestern United States. This recipe uses tender beef, aromatic spices, and a blend of chili peppers to create a rich and savory flavor profile.

Ingredients

• 1 lb beef stew meat (lean cut)
• 2 medium onions, chopped
• 3 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cayenne pepper (optional)
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon coriander seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium tomatoes, diced
• 2-3 dried red chili peppers (soaked in hot water)
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 cups beef broth
• Fresh cilantro, chopped (for garnish)
• Boiled red beans 1 cup (for garnish)
• half a cup of shredded cheese

Method

1. Heat oil and sauté onions: Heat oil in a large saucepan over medium heat. Add onions and cook until they are translucent.
2. Add garlic and spices: Add garlic, cumin, chili powder, cayenne pepper (if using), paprika, cumin seeds, coriander seeds, salt, and black pepper. Cook for 1-2 minutes, until fragrant.
3. Add beef and cook: Add beef and cook until browned, breaking it up into smaller pieces as it cooks.
4. Add tomatoes and chili peppers: Add diced tomatoes, soaked chili peppers, and tomato paste. Stir well.
5. Add broth and simmer: Add beef broth and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the beef is tender.
6. Serve: Garnish with chopped cilantro and serve hot over rice, with naan or roti, or as a topping for baked potatoes. Add some boiled red beans and shredded cheese when served.

Nutritional Value (per serving)

• Calories: 420
• Protein: 35g
• Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 4g
• Sodium: 400mg

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.