Recipe - Beef Picadillo Chili

2 lg Onions; chopped
6 Garlic cloves; minced
3 tablespoon Vegetable oil
1/3 cup Chili powder
1 tablespoon Ground cumin
One half teaspoon Cayenne
One half teaspoon Cinnamon
4 pound Boneless beef chuck; cut
into 1/2inch
; pieces
3 cup Water
2 cup Beef broth
A; (28ounce) can
; tomatoes including
; the juice, pureed
; coarse
1 teaspoon Salt; or to taste
Three fourths cup Raisins
One half cup Pimientostuffed green
olives; cut or sliced up
1 Fresh or pickled jalapeno;
or to taste, seeded
; and minced (wear
; rubber gloves)
1 cn Kidney beans; rinsed and
drained
; (19ounce) (about 2
; cups)
1/3 cup Chopped fresh coriander

In a large heavy kettle cook the onions and the garlic in the oil over
moderate heat, stirring, until the onions are softened, add the chili
powder, the cumin, the cayenne, and the cinnamon, and cook the
mixture, stirring, for 30 seconds. Add the beef, the water, the broth
, the tomato puree, and the salt and simmer the mixture, uncovered,
adding more water if necessary to keep the beef barely covered, for 1
One half hours. Add the raisins, the olives, and the jalapeno and simmer
the mixture, stirring occasionally, for 30 minutes, or until the beef
is tender. Stir in the beans, simmer the chili for 5 minutes, or
until the beans are heated through, and stir in the coriander. The
chili may be frozen or made 4 days in advance, cooled, uncovered, and
kept covered and chilled.

Makes about 12 cups, serving 6 to 8.

Gourmet December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.