Picadillo Beef Chili
- Ready In:
- 3hrs 25mins
- Ingredients:
- 21
- Serves:
-
6-8
ingredients
- 4 lbs boneless beef sirloin (cut into about 1-inch pieces or a bit smaller)
- seasoning salt
- black pepper
- 4 -6 tablespoons oil (more if needed)
- 2 large onions, chopped (can use 3 medium)
- 3 tablespoons fresh minced garlic
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1⁄3 cup chili powder (or to taste)
- 1 tablespoon cumin
- 2 teaspoons dryed chili flakes (add in more to taste)
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 cups water
- 1 (12 ounce) bottle beer
- 2 cups beef broth
- 1 (28 ounce) can tomatoes (pureed with juice)
- 1 cup raisins (or to taste)
- 3⁄4 cup pimento stuffed olive, sliced (or to taste)
- 1 (19 ounce) can kidney beans (about 2 cups, rinsed and drained)
- 1⁄3 cup fresh coriander, chopped
- salt and pepper
- Tabasco sauce (optional)
directions
- Heat oil in a large Dutch oven or pot over medium-high heat.
- Season beef cubes liberally with seasoned salt and pepper.
- Brown beef cubes in hot oil on all sides until well browned; transfer to a plate or bowl.
- Add in the onions, garlic, jalapeno pepper, chili powder, cumin, dried chili flakes and cinnamon; saute for about 5-6 minutes, or until onion is slightly softened.
- Add the beef cubes back to the pot along with any drippings from the plate.
- Add in the water, beer, broth and tomato puree; simmer covered over medium-low heat for about 1-1/2 hours, stirring occasionally.
- Add in the raisins and olives, simmer uncovered for another 30-40 minutes, or until the beef is tender.
- Add in the drained beans and chopped coriander; simmer for about 5-7 minutes, or until the beans are heated through.
- Season once again with salt and pepper and add in Tabasco (if using).
- DELICIOUS!
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