Recipe summary
A warm, hearty chili made with beef, two kinds of beans, and using ancho chilies for a touch of heat.
Preparation time:
Cooking time:
Yield:
6-8
Ingredients
-
3
tablespoons
vegetable oil
-
1-4 lbs chuck roast, trimmed and cut in 1-inch cubes
-
2
onions, chopped
-
1
head
garlic cloves, chopped
-
1
tablespoon
dried oregano
-
1
tablespoon
ground cumin seed
-
1
teaspoon
cinnamon
-
1
teaspoon
salt
-
2
dried ancho chili peppers, chopped, cut or torn into smaller pieces
-
2
28-oz can of whole tomatoes
-
1
19-oz can of red kidney beans, drained and rinsed
-
1
19-oz can of black beans, drained and rinsed