1cupof Homemade Chili Paste or 1/2 cup chili powder
2tablespoonsground cumin
1 12-ouncecan of tomato paste
1 28-ouncewhole, peeled tomatoes chopped
1 28-ouncecrushed tomatoes
2 15-ouncecans red kidney beans, drained
2cupsbeef stock
3/4cupscornmeal
ground pepper
Instructions
Brown meat in fry pan on medium-high heat for about 2 minutes each side. Transfer meat into food processor and pulse until the consistency of ground beef. Depending on the size of your food processor, you may have to do this in stages. Set meat aside.
Melt the butter in a dutch oven over medium heat. Once the butter is melted, add the onions, garlic and salt and cook on medium-high, stirring frequently until the onions become soft, about 5 – 8 minutes.
Add the chipotles, Homemade Chili Paste and cumin and cook for 1 minute.
Add the tomato paste. Make sure all the ingredients are stirred in well together. Cook for 1 minute.
Add the ground stew meat and cook for 8 minutes or until the meat is no longer pink.
Stir in the tomatoes, kidney beans, stock, cornmeal and pepper. Bring to a boil, then reduce to a simmer. Simmer for 45 minutes, stirring occasionally.
Garnish with cilantro, avocado, sour cream, green onions, tortilla chips, cheese or even some hot sauce. Whatever suits your fancy!
Notes
This recipe is inspired by The Food Lab’s Easy Weeknight Ground Beef Chili.