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1
1.
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2
Pat the meat dry with a paper towel and season with salt and pepper.
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3
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.
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4
Add the meat, in batches, and cook, turning, until well browned, about 3 minutes per batch, adding more oil to the pan as needed.
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5
Transfer the meat to a bowl and reserve.
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6
2.
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7
Add the onion to the pot and cook over medium heat until golden and tender, scraping up the browned bits with a wooden spoon from the bottom of the pan, about 10 minutes.
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8
Add the garlic and cook, stirring for 2 minutes more.
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9
Stir in 1/4 cup chili powder, cumin, and oregano and cook for 2 minutes.
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10
Add the crushed tomatoes and 2 cups broth.
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11
Add the meat and any accumulated juices back to the pot.
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12
Bring to a gentle simmer.
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13
Season chili with salt and pepper, cover, and cook 30 minutes.
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14
3.
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15
In a food processor or blender, puree half the beans with remaining 1/2 cup broth.
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16
Add both the whole and pureed beans to the chili.
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17
Let simmer, uncovered, until the meat is tender, about 1 hour more, stirring occasionally to prevent sticking.
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18
Stir in the remaining 1 tablespoon chili powder and season with salt and pepper, as needed.
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19
Serve chili over rice with condiments as desired.
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20
Calories: 687
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21
Total Fat: 35 grams
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22
Saturated Fat: 8 grams
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23
Total Carbohydrate: 33 grams
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24
Protein: 66 grams
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25
Sodium: 795 milligrams
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26
Cholesterol: 167 milligrams
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27
Fiber: 11 grams
