Wild Rice Chili Con Carne

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 saut� 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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