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Home arrow Cookbook arrow Recipes
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Categories Soups, Stews, and Chilis Hyde Park Chili
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Hyde Park Chili
Description:"Just the right amount" of beans. Here's my current favorite recipe. I had a little bit of bakers' chocolate for a little earthy complexity, and I think this recipe would do well in an egg picking up a little bit of smoke. If you try it, let me know what you think. It comes from the Certified Angus Beef folks. -- Steve
Ingredients:
  • 3 pounds Certified Angus Beef® bottom round roast, cut into 1/2-inch cubes (Learn more about this cut)
  • Salt and pepper to taste
  • 1/4 cup canola oil
  • 3 large onions, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 3 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1 (28-ounce) can chopped tomatoes
  • 1 (15-ounce) can black beans
  • 1 (4-ounce) can chopped green chilies
  • 2 to 3 jalapeńo peppers, seeded and finely minced
Instructions:

Heat oil in a large saute pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transer beef to slow cooker after browning.

Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions. Transfer to a slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies and jalapenos. Cover and cook on low for 3 1/2 to 4 hours.

Serve and garnish with optional toppings. Goes great with cornbread.

Optional toppings: avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream

Other cuts that you can use for this recipe:
Chuck Roast

Notes:
Number Of Servings:8Source:Recipe provided by the Certified Angus Beef brand
Vegetarian:NoTime To Prepare:
Date:Wed 25 Aug 2010 03:21:22 UTCViewed:2536 times
Author:nlsteveEmail:
Rating:No votes

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