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
Empanada Beef Chili
Empanada Beef Chili
Prep Time
20 min
Cook Time
1 hour 30 min
Yield
6 servings
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 chiles
- 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 chiles, 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.
Nutrition Facts
1 cup: 373 calories, 16g fat (5g saturated fat), 74mg cholesterol, 957mg sodium, 30g carbohydrate (11g sugars, 6g fiber), 29g protein.
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