Wild Rice Chili Con Carne

1 largeDried mild red chili
¼ cupOlive oil
2 largeOnions, coarsely chopped
3 clovesGarlic, finely minced
3 poundsBoneless chuck, cut into 1/2
2 teaspoonsPaprika
2 teaspoonsDried oregano
2 tablespoonsMedium ground chili powder
2 tablespoonsCumin
1 teaspoon, or to tasteSalt
35-ounce canItalian plum tomatoes
1 ½ cupBeef broth
2 cansKidney beans
4 cupsCooked Fall River Wild Rice
3Scallions, sliced (garnish)
Shredded cheddar cheese (garnish)

 

Steep the dried red chili in hot water for approximately 20 minutes.

Heat olive oil in a 7-quart Dutch oven, and sauté onions and garlic.

Add meat and cook on high until meat losses color.

Sprinkle with paprika, cumin, oregano, chili powder and salt. Cook for 5 minutes.

Add tomatoes, cook for 1 minute, bring to a boil, then simmer for 15 minutes.

Add beef broth, steeped chili, beans, and wild rice, and simmer for 1 ˝ hours.

Serve hot, with garnishes.

6 – 8 servings.


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