Chili Con Carne

Photo by Scott Phillips

Ingredients

1 medium yellow onion, chopped
Fine sea salt
1 Tbs. whole cumin seeds
¼ cup coarsely chopped fresh cilantro
¼ cup finely diced red onion
1 avocado, cut into medium dice
1 (15-oz.) can low-sodium pinto beans, drained and rinsed
+ 11 more ingredients
- 2 Tbs. fresh lime juice
- 2 Tbs. canola oil
- 2 lb. boneless beef chuck, trimmed of all visible fat and cut into ½-inch cubes
- 1-½ tsp. dried oregano, preferably Mexican
- 1 large jalapeño, seeded and finely chopped
- 1 tsp. ground chipotle chile
- 1 Tbs. ground ancho chile
- 2 tsp. whole coriander seeds
- 1 (14-½-oz.) can no-salt-added diced tomatoes
- 3 medium cloves garlic, minced
- 1 medium poblano, seeded and chopped

Toast the cumin and coriander in a small dry skillet over medium heat, stirring frequently until fragrant, about 30 seconds. Transfer to a spice grinder and grind into a powder. Transfer to a small bowl and add the ancho, chipotle, and oregano. Season the meat with 1/4 tsp. salt. Heat 2 tsp. of ...

View full recipe at Fine Cooking

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Variations on Chili Con Carne

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- 1 cup low-sodium, nonfat beef broth
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