|1 large||Dried mild red chili|
|¼ cup||Olive oil|
|2 large||Onions, coarsely chopped|
|3 cloves||Garlic, finely minced|
|3 pounds||Boneless chuck, cut into 1/2" cubes|
|2 teaspoons||Dried oregano|
|2 tablespoons||Medium ground chili powder|
|1 teaspoon, or to taste||Salt|
|35-ounce can||Italian plum tomatoes|
|1 ½ cup||Beef broth|
|4 cups||Cooked Fall River Wild Rice|
|1 medium||Red onion, chopped (garnish)|
|Sour cream (garnish)|
|Shredded cheddar cheese (garnish)|
|Fresh cilantro, chopped (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 and wild rice, and simmer for 1 ˝ hours.
Serve hot, with garnishes.
6 – 8 servings.