Beef Chili over Rice
205

Beef Chili over Rice

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Watch video

 

Beef Chili over Rice

3 pounds sirloin steak, cut into 1" cubes
water
1 teaspoon salt
½ cup mild chili powder
4 tablespoons ground cumin
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cinnamon
1 tablespoon paprika
2 tablespoons oil
1½ cups beef stock
1 cup water
28-ounce can diced or whole tomatoes
4 tablespoons oil and 4 tablespoons flour mixed into a thick paste
1 bunch cilantro, chopped


In a large kettle, cover the beef cubes with 3" of water, and bring to a simmer. Cook, covered, for 30-45 minutes. Drain, cool, and pat dry.

In a large bowl, combine all dry spices. Add the cubes of beef, and coat them thoroughly. Or, put the beef and spices in a large storage bag, seal, and shake.

Wipe out the kettle, then heat 2 tablespoons of oil in it, and working small batches, add the seasoned cubes and brown themon all sides.

Add the stock, water and tomatoes. Simmer 10-15 minutes over medium heat, breaking up the tomatoes with a wooden spoon.

Reduce heat to low. Add the oil and flour paste a bit at a time, blending well after each addition. Cover, and cook over low heat for 2 minutes to thicken. Garnish with chopped cilantro.

*This is great over rice or rolled into burritos.

 

Share

Print

Recognize Your Favorite

If your community is served by a newspaper or radio or TV station that is turning out balanced, thorough reporting about agriculture on a regular basis, we encourage you to nominate them for the Members’ Choice category of the Journalism Awards program.


Friend of the Farm™ logo

Become a Friend of the Farm™

When you become a member of Virginia Farm Bureau, you support farming, agriculture and the Virginia way of life.

Join Now