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" cubes
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
4 cupsCooked Fall River Wild Rice
1 mediumRed 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.


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