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Hyde Park Chili

4 Hours
4 Hr Cook
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1 serving
Original recipe yields 1 serving
3 lb roast, cut into 1/2" cubes
1/4 cup olive oil
4 med onions, chopped
4 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp dried oregano
3 Tbsp chili powder
1/2 tsp sugar
1 can (28 oz.) chopped tomatoes
1 can Ro*Tel Tomatoes
1 can (15 oz.) black beans
1 small can chopped green chiles
2-3 jalapeno peppers, chopped
Salt & pepper
Toppings: cheese, onions, sour cream
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Let's Make It
1
Heat oil in a large saucepan over high heat. Brown beef cubes in 3-4 batches for 3-4 minutes per batch. Set aside beef after browned.
2
Add onions & garlic to the saucepan. Cook for 3-5 minutes over med. heat. Return beef to the saucepan and stir in seasonings, sugar and tomatoes. Cover and bring to boil, reduce heat and simmer for 2 hours.
3
Add beans, green chiles and jalapenos; cook 1 additional hour. Season as desired to taste. Serve with toppings.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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