Empanada Beef Chili

1. 1

   Toss beef with salt and pepper. In a Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches; remove from pan.

2. 2

   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 chilies, raisins and cilantro. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until beef is tender.

3. 3

   Stir in beans and olives; cook, uncovered, 10 minutes. If desired, serve with toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.