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Hearty Mexican Chili

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PREP TIME
15 min
COOKING TIME
70 min
TOTAL TIME
85 min
SERVINGS
6 servings
Dinner
Hearty Mexican Chili
Ingredients
  • 3 tablespoons olive oil
  • 1 pound rump roast, cut into small cubes
  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 2 bay leaves
  • 3 1/2 cups beef stock
  • 1/2 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chile peppers
  • 3 ounces tomato paste
  • 2 (15 ounce) cans pinto beans, drained
Instructions
1
Heat a substantial amount of oil in a large cooking vessel over extremely high heat; sear the rump roast until it is nicely browned on all sides, approximately 5 minutes.
2
Add the onions and garlic to the pot; cook until they become soft and translucent, around 4 to 5 minutes.
3
Combine the chili powder, cumin, coriander, cayenne pepper, and bay leaves with the meat and vegetables; stir until everything is well-coated in the seasonings, roughly 2 minutes.
4
Add the beef stock, enchilada sauce, green chile peppers, and tomato paste to the pot; bring the mixture to a rolling boil.
5
Gradually decrease the heat, cover the cooking vessel, and let it simmer until the meat is tender and falls apart easily, approximately 50 minutes.
6
Introduce the pinto beans into the soup; if desired, mash them to thicken the consistency. Allow it to heat through, roughly 5 minutes.