Total Calories: 2,854
1. Quickly rinse the beef under cold running water and pat dry with paper toweling. Using a sharp knife, cut the beef into 1/2-inch cubes, or chop finely with the knife or in a food processor. Set aside.
2. In a heavy stew pot over medium heat, heat the oil. Add the onion and cook until tender but not browned, about 5 minutes. Add the beef and garlic and cook, breaking up the meat with a spoon, until the beef is just past the pink stage. Add the chile, cumin, flour, salt, pepper, and cayenne. Stir in the tomato sauce, adjust the heat to maintain a simmer, and cook, uncovered, until thickened and the flavors are well blended, about 1 hour.
3. Drain the beans, if using, and stir them into the chili during the last 20 minutes of cooking. Add a little water to the pot any time during the cooking if the mixture begins to dry out.
4. To serve, place the condiments in small bowls on the table. Ladle the chili into warmed bowls and serve hot.
TO MAKE AHEAD: This chili is best eaten within 2 days, but will keep in an airtight container in the refrigerator for up to 2 days. Freeze in airtight containers for up to 1 month.
TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.