EMPANADA BEEF CHILI

Empanada Beef Chili image

While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 16

Previous Next

Ingredients

1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons canola oil, divided
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
2 teaspoons ground chipotle pepper
2 teaspoons ground cinnamon
2-1/2 cups beef broth
1 can (4 ounces) chopped green chiles
1/2 cup raisins
3 tablespoons minced fresh cilantro
1 can (15 ounces) black beans, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional toppings: Shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts

Steps:

Toss beef with salt and pepper. In a Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches; remove from pan., Add onion and remaining oil to same pan; cook and stir 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in tomato paste, chipotle pepper and cinnamon; cook and stir 3 minutes. Stir in broth, green chiles, raisins and cilantro. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until beef is tender., Stir in beans and olives; cook, uncovered, 10 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 373 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 957mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 6g fiber), Protein 29g protein.