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Slow Roasted Beef with Chilies and Sun Dried Tomatoes
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour
Ingredients
- 2 Tbsp olive oil
- 3 cloves garlic, chopped
- 1 onion, diced
- 2 Tbsp sun dried tomato paste
- 2 lbs (1 kg) ground beef
- 5 Tbsp chili powder
- 4 Tbsp ground cumin
- 2 Tbsp granulated sugar
- 2 Tbsp garlic powder
- 1 Tbsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 3 cups beef broth
- 1 (16 oz) can diced tomatoes
- 1 (16 oz) can tomato sauce
Directions
- Add the 2 tablespoons of olive oil to a large dutch oven over medium-high heat.
- Add the 3 cloves of chopped garlic and the 1 diced onion and cook, stirring occasionally, until starting to brown, about 5 minutes.
- Once the onions and garlic are beginning to brown, add the 2 Tbsp of sun dried tomato paste. Cook, stirring constantly, until it reaches a deep red color.
- Add the 2 lbs of ground beef to the dutch oven. Break up with a spoon and cook until browned, about 10 minutes.
- At this point add the spices: the 5 tablespoons chili powder, the 4 tablespoons ground cumin, the 2 tablespoons sugar, the 2 tablespoons garlic powder, 1 tablespoon of salt, the 1 teaspoon of black pepper, and the 1 tsp of cayenne pepper. Stir well to mix and toast the spices.
- After a few minutes, add the 3 cups of beef broth, the 1 can of diced tomatoes, and the 1 can of tomato sauce. Mix to combine and cook until it reaches a boil. Then reduce heat to simmer at medium-low and cover.
- Cook gently for 30 minutes, stirring occasionally.
- Remove from heat and serve with optional toppings: sour cream, shredded cheddar cheese, green onion, and jalapenos.
Source
https://www.thewholesomedish.com/the-best-classic-chili/