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Name: Chunky Beef Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Finely-chopped white onion; 2 tb Brown sugar; 2 lb Beef tenderloin; round, or; 1 ts Sea salt; 1 ts Freshly-ground black pepper; 2 tb Garlic chopped; 3 tb Chili paste from ancho chili; 4 oz Good-quality; 2 tb Toasted and ground cumin; 1 ts Ground cayenne pepper; 1/2 c Zinfandel or other; 1 c Hot beef stock or broth; Other cut for quick cooking; 1/2 c Crushed; drained plum

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INGREDIENTS

1/2 c Finely-chopped white onion
2 tb Brown sugar
2 lb Beef tenderloin; round, or
1 ts Sea salt
1 ts Freshly-ground black pepper
2 tb Garlic ; chopped
3 tb Chili paste from ancho chili
4 oz Good-quality
2 tb Toasted and ground cumin
1 ts Ground cayenne pepper
1/2 c Zinfandel or other
1 c Hot beef stock or broth
Other cut for quick cooking
1/2 c Crushed; drained plum

Servings

INSTRUCTIONS

Trim any sinews or connective tissue the beef may have that would toughen during cooking. Cut the meat into 1-inch square chunks. Cut the bacon into 1/2-inch thick slices. In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve. Pour off all but 1 tablespoon of the bacon drippings. Saute the onion and garlic in the remaining drippings until they are soft and translucent, but not browned. Add the beef and quickly brown on all sides. Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper. Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock. Simmer the beef in the stock for no more than 5 minutes, to prevent the meat from toughening. Add the diced bacon during the last minutes of cooking to extract its smoky flavor and add its distinctive qualities to the finished dish. This recipe yields 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B34 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco

NOTES

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Chunky Beef Chili

1/2 c Finely-chopped white onion
2 tb Brown sugar
2 lb Beef tenderloin; round, or
1 ts Sea salt
1 ts Freshly-ground black pepper
2 tb Garlic chopped
3 tb Chili paste from ancho chili
4 oz Good-quality
2 tb Toasted and ground cumin
1 ts Ground cayenne pepper
1/2 c Zinfandel or other
1 c Hot beef stock or broth
 Other cut for quick cooking
1/2 c Crushed; drained plum

Trim any sinews or connective tissue the beef may have that would  toughen during cooking. Cut the meat into 1-inch square chunks. Cut  the bacon into 1/2-inch thick slices. In a heavy bottomed casserole,  over medium heat, cook the bacon until crisp. Remove the bacon and  reserve. Pour off all but 1 tablespoon of the bacon drippings. Saute  the onion and garlic in the remaining drippings until they are soft  and translucent, but not browned. Add the beef and quickly brown on  all sides. Add the chili paste, cumin, cayenne, sugar, tomatoes, salt  and pepper. Cook for 2 minutes to release flavors then add the wine.  Reduce the wine until the pan is nearly dry before adding the stock.  Simmer the beef in the stock for no more than 5 minutes, to prevent  the meat from toughening. Add the diced bacon during the last minutes  of cooking to extract its smoky flavor and add its distinctive  qualities to the finished dish. This recipe yields 6 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B34 broadcast 01-20-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-12-1998    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (183g)
Recipe Makes: 6 servings

Calories: 40
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 293.9mg		10 %
Potassium 31.1mg		1 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 9.9g
Protein 0.2g		0 %
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.

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Calories per serving: 40

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