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Ingredients
| garlic pepper seasoning: 1 tsp |
| beef chuck clod steak: 1.5 lbs |
| onions: 1 |
| celery: 2 stalks |
| paprika: 2 Tbl |
| ground coriander: 2 tsp |
| red pepper flakes: 1 tsp |
| ground cloves: 1/2 tsp |
| canned red tomatoes: 28 oz |
| water: 1 1/2 cups |
| soup - beef broth: 14 oz |
| canned tomato paste: 6 oz |
| plums (sliced): 1 1/2 cups (Cumin Polenta) |
Fireside Chili
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
75 min -
Servings
8 serving(s)
Tags
1. Prepare Chili Seasoning Puree. In 6-quart Dutch oven cook beef, onion, and celery until meat is browned, stirring as needed. Drain fat.
2. Stir in Chili Puree, paprika, coriander, crushed red pepper, and cloves. Cook and stir 2 minutes. Stir in undrained tomatoes, water, beef broth, and tomato paste. Bring to boiling; reduce heat. Add chocolate and plums. Simmer, covered, 1 hour, stirring occasionally. Serve with Cumin Polenta. Makes 8 servings.