chili
Toast the cumin and coriander in a small dry skillet over medium heat, stirring frequently until fragrant, about 30 seconds. Transfer to a spice grinder and grind into a powder. Transfer to a small bowl and add the ancho, chipotle, and oregano.
Season the meat with 1/4 tsp. salt. Heat 2 tsp. of the oil in a 6-quart pot or Dutch oven over medium-high heat. Add half of the meat and cook until well browned on all sides, about 5 minutes total. Transfer the meat to a plate. Repeat with another 2 tsp. oil and the remaining meat.
After transferring the second batch of meat to the plate, add the remaining 2 tsp. oil to the pot. Add the onion, poblano, and jalape?o and cook, stirring, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the spice mixture and cook until fragrant and well blended, 1 to 2 minutes more.
Return the beef to the pot, along with any accumulated juice. Add 2-1/2 cups water, the tomatoes and their juice, 1 Tbs. of the lime juice, and 1 tsp. salt. Bring to a boil over medium-high heat; then reduce the heat to low and simmer, covered, for 1-1/2 hours. Remove the lid and simmer until the meat is tender, about 30 minutes more. Add the beans, raise the heat to medium high, and stir until the beans are heated through, about 5 minutes. Add the remaining 1 Tbs. lime juice and season to taste with additional salt.
Serve the chili garnished with the avocado, red onion, and cilantro.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 640 | ||
Calories from Fat: 435 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 1307.9mg | 45 % | |
Potassium 754.8mg | 20 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.1g | ||
Protein 44.5g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 640
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