2008 - Beef 2008
Chili Chef: Dave Kleist


2 large onions, chopped

6 garlic cloves, minced

4.5 tbs vegetable oil

1/2 cup chili powder

1 1/2 tbs ground cumin

1 tsp cayenne

3/4 tsp cinnamon

6 lbs beef (stew meat or beef chuck, etc)

4 1/2 cups water

3 cups beef broth

28-oz can of pureed tomatos

1 1/2 tsp salt

1 cup raisins

3/4 cup sliced pimento green olives

2 fresh jalapeno, seeded and minced

12-oz can light kidney beans

12-oz can pinto beans

1/2 cup chopped fresh cilantro


In large kettle, cook onions and garlic in oil, moderate heat, until softened.

Add chili powder, cumin, cayenne, cinnamon. Stir, cooking for 1-2 minutes.

Add beef, water, broth, tomatoes (including juice from can), salt. Simmer, uncovered for 3-4 hours, adding water to keep beef covered if needed.

Add raisins, olives, jalapeno. Simmer for 1 hour.

Stir in beans, cook for 30 minutes.

Add cilantro, cook for 10 minutes.


(copyright 1990-2018, Ian Silver)