Labadie Recipe Database

Name Havana Moon Chili Number of People 6 List of Ingredients 2 T. vegetable oil 1/2 c chopped onion 3 garlic cloves, minced 2 lbs. ground chuck 14 oz. can beef broth 28 oz. can diced tomatoes, NOT drained 2 T. balsamic vinegar 1/3 c. raisins 3 T. chili powder 1 tsp. ground cinnamon 1 tsp. ground cumin 1/2 tsp. ground allspice 1/4 tsp. ground cloves 1/4 c. pimento-stuffed green olives, halved 2 c. canned black beans, NOT drained salt and pepper to taste Description Heat the oil in a Dutch oven over medium-high heat. Saute the onion and garlic until soft. Add the beef and cook until browned and crumbled. Drain off excess fat. Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins and spices. Bring to a boil, then reduce heat and simmer 30 minutes, partially covered. Uncover and simmer for 30 additional minutes. Add the olives and black beans and simmer 10 minutes more until thick and rich. Taste and add salt and pepper, if necessary. After chili reaches room temperature, it should be refrigerated, covered, for up to two days. Time 1 hour 30 minutes plus overnight Difficulty (1-5) 1 Notes If using 2 lbs of beef, use four CANS of black beans. Otherwise use 1 lb of beef and two CANS of beans. 7 pts. + Image