Empanada Beef Chili Recipe
Empanada Beef Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons ground chipotle pepper
  • 2 teaspoons ground cinnamon
  • 2-1/2 cups beef broth
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup raisins
  • 3 tablespoons minced fresh cilantro
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Optional toppings: shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts

Directions

Toss beef with salt and pepper. In a Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches; remove from pan.
Add onion and remaining oil to same pan; cook and stir 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in tomato paste, chipotle pepper and cinnamon; cook and stir 3 minutes. Stir in broth, green chilies, raisins and cilantro. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until beef is tender.
Stir in beans and olives; cook, uncovered, 10 minutes. If desired, serve with toppings. Yield: 6 servings.
Originally published as Empanada Beef Chili in Country Woman October/November 2015

Nutritional Facts

1 cup: 373 calories, 16g fat (5g saturated fat), 74mg cholesterol, 957mg sodium, 30g carbohydrate (11g sugars, 6g fiber), 29g protein.

  • 1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons ground chipotle pepper
  • 2 teaspoons ground cinnamon
  • 2-1/2 cups beef broth
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup raisins
  • 3 tablespoons minced fresh cilantro
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Optional toppings: shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts
  1. Toss beef with salt and pepper. In a Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches; remove from pan.
  2. Add onion and remaining oil to same pan; cook and stir 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in tomato paste, chipotle pepper and cinnamon; cook and stir 3 minutes. Stir in broth, green chilies, raisins and cilantro. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until beef is tender.
  3. Stir in beans and olives; cook, uncovered, 10 minutes. If desired, serve with toppings. Yield: 6 servings.
Originally published as Empanada Beef Chili in Country Woman October/November 2015

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