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Classic Beef Chili
2015-11-06
https://www.metro.ca/userfiles/image/recipes/chili-au-boeuf-classique-10353.jpg
PT20M
PT1H30M
PT1H50M
In large nonstick saucepan, heat oil over medium-high heat; cook beef for 6 to 8 minutes or until browned all over. Pour off any fat and discard.Reduce heat to medium; stir in onion, green and red peppers, celery, carrot, chili powder, oregano, cumin, salt and pepper.Cook, stirring often, for 7 to 10 minutes or until vegetables are tender-crisp.Stir in tomato paste; cook, stirring constantly, for 2 to 3 minutes or until dark red colour.Pour in broth, diced tomatoes and beans; bring to boilReduce heat and simmer, uncovered, for 1 hour or until beef is tender and sauce is thickened.Garnish with cilantro.Recipe Tips
1. Add chorizo sausage with the beef for a spicy kick if desired.
2. Serve with sour cream, shredded Cheddar cheese, green onion, hot sauce or any of your family's favourite chili fixings.
4-6
Campbell
0
0
0
0
1 Tbsp. (15 mL) olive oil
1 lb (454 g) sirloin steak, cut into cubes
1 onion, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, chopped
3 stalks celery, cut into chunks
1 carrots, cut into chunks
2 Tbsp. (30 mL) chili powder
1 Tbsp. (15 ml) dried oregano
2 tsp. (10 mL) ground cumin
1/2 tsp. (3 mL) salt
1/2 tsp. (3 mL) freshly ground black pepper
1/4 cup (60 mL) tomato paste
5 cups (1 1/4 L) Campbell's ready to use 30% less sodium beef broth
28 oz (796 mL) no salt added diced tomatoes, with juices
19 oz (540 mL) red kidney beans, drained and rinsed
2 Tbsp. (30 ml) chopped fresh cilantro or parsley
Classic Beef Chili
4-6
servings
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)olive oil
-
1 lb
(454 g)sirloin steak, cut into cubes
-
1
onion, coarsely chopped
-
1
green pepper, coarsely chopped
-
1
red pepper, chopped
-
3
stalks celery, cut into chunks
-
1
carrots, cut into chunks
-
2 Tbsp.
(30 mL)chili powder
-
1 Tbsp.
(15 ml)dried oregano
-
2 tsp.
(10 mL)ground cumin
-
1/2 tsp.
(3 mL)salt
-
1/2 tsp.
(3 mL)freshly ground black pepper
-
1/4 cup
(60 mL)tomato paste
-
5 cups
(1 1/4 L)Campbell's ready to use 30% less sodium beef broth
-
28 oz
(796 mL)no salt added diced tomatoes, with juices
-
19 oz
(540 mL)red kidney beans, drained and rinsed
-
2 Tbsp.
(30 ml)chopped fresh cilantro or parsley
Preparation
In large nonstick saucepan, heat oil over medium-high heat; cook beef for 6 to 8 minutes or until browned all over. Pour off any fat and discard.
Reduce heat to medium; stir in onion, green and red peppers, celery, carrot, chili powder, oregano, cumin, salt and pepper.
Cook, stirring often, for 7 to 10 minutes or until vegetables are tender-crisp.
Stir in tomato paste; cook, stirring constantly, for 2 to 3 minutes or until dark red colour.
Pour in broth, diced tomatoes and beans; bring to boil
Reduce heat and simmer, uncovered, for 1 hour or until beef is tender and sauce is thickened.
Garnish with cilantro.
Recipe Tips 1. Add chorizo sausage with the beef for a spicy kick if desired. 2. Serve with sour cream, shredded Cheddar cheese, green onion, hot sauce or any of your family's favourite chili fixings.
Source :
Campbell
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
