Monday, April 17, 2017
Southwestern Braised Beef
This elevated version of chili con carne adds extra spices and cubed beef to make it special enough for entertaining. Serve with a chipotle-flavoured hot sauce for heat seekers.
1 1/2 cups (375 mL) dry red kindney beans
2 lb (1 kg) beef outside round oven roast
1/4 cup (50 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) each ground coriander and dried oregano
1 tsp (5 mL) ancho chili powder
1/4 tsp (1 mL) each ground cinnamon and allspice
3 tbsp (50 mL) vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 can (28 oz/796 mL) tomatoes
1 tsp (5 mL) salt
1/2 tsp (2 mL) granulated sugar
In saucepan, add enough water to cover beans by 1 inch (2.5 cm). Cover and bring to boil; boil for 1 minute. Remove from heat; let stand for 1 hour. (Or soak beans overnight in cold water.) Drain and add enough water to saucepan to cover beans by 3 inches (8 cm); simmer until tender, about 1 1/2 hours. Drain.
Cut roast in 3/4-inch (2 cm) cubes; set aside.
In small bowl, combine chili powder, cumin, coriander, oregano, ancho chili powder, allspice, and cinnamon; stir in 2 tbsp (25 mL) of the oil to make paste. Set aside.
In Dutch oven or large saucepan, heat remaining oil over medium-high heat; brown beef in batches. Remove to plate. Drain fat from pan.
Fry onions and garlic over medium-heat, stirring occasionally, until golden, about 5 minutes.
Add chili powder mixture; fry until fragrant, about 30 seconds. Add beef; stir for about 1 minute. Add beans, 2 cups (500 mL) of water, tomatoes, breaking up with spoon, salt and sugar; bring to boil. Reduce heat, cover and simmer for 1 hour.
Uncover and simmer until slightly thickened and meat is tender, about 30 minutes. (Make-ahead: Let cool for 30 minutes; freeze in airtight containers for up to 2 weeks.) Makes 8-10 servings.