Barefoot Sweet Red Chili
Directions
Season the meat with the salt and pepper, set aside. Combine the cumin, coriander & ground chiles in a small bowl.
Heat olive oil in a dutch oven, brown the meat on all sides. Add the onion, poblano and jalapenos, cook until soft, stirring often. Add the garlic and cook for another minute or so before adding the cumin, coriander & ground chile spice mixture, stir this in well to coat the meat. Cook for another few minutes.
Add 2.5 cups of Barefoot Sweet Red, the tomatoes and their juice, the lime juice and a pinch of salt. Bring to a boil then reduce to low and simmer covered for 1.5 hours. Remove the lid and cook until meat is tender for about 30 more minutes.
To finish, add the beans, heat thoroughly, then add a tsp of lime juice and salt to taste.
Serve in a pottery bowl with your favorite toppings such as white onion, avocado, flat leaf parsley and sharp cheddar cheese!
Ingredients
1 tbls ground cumin
2 tsp ground coriander
2 tbls ground chiles
2lbs boneless beef chuck, trimmed of fat and cut into 1/2" cubes
Pinch of sea salt
2 tbls olive oil
1 medium yellow onion, chopped
1 medium poblano, seeded & chopped
1 large Jalapeno seeded and chopped too
1 tbls minced garlic
1 can of diced tomatoes
2 tbls lime juice
Can of pinto or white beans
