| 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 |
| 2 teaspoons | Paprika |
| 2 teaspoons | Dried oregano |
| 2 tablespoons | Medium ground chili powder |
| 2 tablespoons | Cumin |
| 1 teaspoon, or to taste | Salt |
| 35-ounce can | Italian plum tomatoes |
| 1 ½ cup | Beef broth |
| 2 cans | Kidney beans |
| 4 cups | Cooked Fall River Wild Rice |
| 3 | Scallions, 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 ½ hours.
Serve hot, with garnishes.
6 – 8 servings. |
