Empanada Beef Chili
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 6 servings.
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
Ingredients
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1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 teaspoons canola oil, divided
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1 medium onion, chopped
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2 garlic cloves, minced
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1 can (6 ounces) tomato paste
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2 teaspoons ground chipotle pepper
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2 teaspoons ground cinnamon
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2-1/2 cups beef broth
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1 can (4 ounces) chopped green chiles
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1/2 cup raisins
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3 tablespoons minced fresh cilantro
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1 can (15 ounces) black beans, rinsed and drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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Optional toppings: Shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts
Directions
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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.
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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 chiles, raisins and cilantro. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until beef is tender.
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3.
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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