Chili, Chunky Beef Posole Chili

By lknowles

Accuchef

Ingredients

• 2 Lb Beef, Cut Into 1/2 Inch Cubes
• Salt And Pepper
• 3 Tbsp Olive Oil, Vegetable Oil Or Lard
• 2 Onions (1 1/2 Cups), Chopped
• 2 Jalapeno Peppers, Seeded And Chopped
• 2 Tbsp Cumin, Ground
• 2 Tbsp Chipotle Chili Paste
• 2 Tbsp Garlic, Chopped
• 1/2 Cup Tomatoes, Crushed
• 1/4 Cup Grits
• 2 Cup Water
• 1/4 Cup Cilantro, Roughly Chopped
• 1/2 Cup Scallions, Chopped
• Sour Cream
• Corn Tortillas, Toasted And Crumbled

Preparation

Step 1

Season the meat with salt and pepper and sauté in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil until well browned. Remove the meat and set aside in a bowl. Add the onions and jalapeno to the pot and brown until golden. Add the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently until tender about 1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top.

Per Serving: 430 Cal (68% from Fat, 28% from Protein, 4% from Carb); 30 g Protein; 32 g Tot Fat; 11 g Sat Fat; 15 g Mono Fat; 4 g Carb; 1 g Fiber; 36 mg Calcium; 4 mg Iron; 95 mg Sodium; 94 mg Cholesterol