Empanada Beef Chili
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
Total TimePrep: 20 min. Cook: 1-1/2 hours
- 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
- 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.
Nutrition Facts1 cup: 373 calories, 16g fat (5g saturated fat), 74mg cholesterol, 957mg sodium, 30g carbohydrate (11g sugars, 6g fiber), 29g protein.
Originally published as Empanada Chicken Sweet and Spicy Chile in Country Woman October/November 2015
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