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Smoky Beef Chili

by , Chef , Ellerbe Fine Foods, Fort Worth, Texas

Smoky Beef Chili
Easy Recipe

Serves 10 to 12

  • ¼ cup oil
  • 2 pounds Certified Piedmontese ground beef
  • 2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 2 cups yellow onion, peeled and diced small
  • 3 whole dried bay leaves
  • 2 teaspoons ground cumin
  • 1 tablespoon Spanish smoked paprika
  • 1/8 to ¼ teaspoon cayenne, depending on preference
  • 1/3 cup light chili powder
  • ¼ cup cornmeal
  • ½ cup tomato puree
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 3 cups water
  • 4 cups low-sodium beef broth or veal stock
  • 1 (15-ounce) can low-sodium red kidney beans, drained and rinsed
  • 1 (15-ounce) can low-sodium pinto beans, drained and rinsed

Place the oil in a medium size pot over high heat and add the ground beef. Season the meat with the salt and black pepper and sauté, continually breaking up the meat with a wooden spoon. When the meat is no longer pink, but before browned, reduce the heat to medium and add the onions. Continue to sauté until the onions are translucent and the meat has just begun to brown. While the meat mixture is cooking, combine all of the spices and cornmeal in a small bowl with the tomato puree and stir to form a paste. Add the spiced paste to the meat mixture, stir to combine and let cook for about 2 minutes for the spices to soften and blend. Next add the diced tomatoes to deglaze while scraping anything from the bottom of the pot. Once the meat mixture is simmering, add the water and broth. Bring to a simmer and cook for 1 hour, stirring occasionally. Next, add the drained beans and simmer for an additional 30 minutes.

Serve topped with grated cheddar cheese, sour cream, and green onions.

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