| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 35 min | 55 min |
Servings
4
Ingredients
1 tablespoon Oil
1 pound Beef cut into small pieces
1 cup Onions small dice
5 clove Garlic rough chopped
2 Serrano chilis small dice, jalapenos will also work
2 tablespoons Dark chili powder
1 teaspoon Oregano, dry
1.5 teaspoons Cumin dry, powder
2 teaspoons Brown sugar
2 cups Tomatoes diced from a can with juice
1.5 cups Veal or beef stock
1 cup Kidney beans canned
2 tablespoons Salt or as needed
2 teaspoons Black pepper ground
Garnish
Sour cream
Cheddar cheese
Fried Tortilla chips
Thinly sliced green onions
Directions
Place the oil into a medium size sauce pan and put it over high heat. Add the beef and cook until it is nicely seared. Lower the heat to medium and add in the onions, garlic and Serrano peppers, cook until the onions are slightly brown. Add in the dark chili powder, oregano, cumin and brown sugar, stir until the spices are mixed in well. Add the tomatoes and cook for about 2 minutes while stirring. Add in the veal stock and bring up to a boil the drop down to a simmer. Add in your kidney beans and simmer for about 30 minutes or until the chili is the proper thickness. I like mine fairly thick but if you want it thinner don’t cook it as long. Season with salt and pepper. Divide the chili into four bowls and garnish with sour cream, cheddar cheese, tortilla chips and green onions, serve. Enjoy!
