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Christmas Chili

Makes: 6 to 8 servings
Prep 45 mins Cook 1 hr
Christmas Chili
  • 2 11  ounce can  tomatillos, rinsed and drained
  • 3/4  cup  lightly packed cilantro leaves
  • 3  dried ancho chiles, stems and seeds removed
  • 1  small fresh jalapeno pepper, seeded*
  • 2 14 1/2 ounce can  fire-roasted whole or diced tomatoes, undrained
  • 1 1/2  pounds  beef chuck, cut into 1/2-inch pieces
  •  Salt
  •  Ground black pepper
  • 2  tablespoons  olive oil
  • 2  cups  chopped onions (2 large)
  • 1  cup  chopped green sweet peppers (2 small)
  • 4  cloves garlic, minced
  • 2 15 - 16  ounce can  kidney beans and/or black beans, rinsed and drained
  • 1  cup  frozen whole kernel corn, thawed
  • 2  tablespoons  chili powder
  • 1  teaspoon  dried oregano, crushed
  •  Desired toppers, such as sliced avocado, chopped green onions, sour cream, snipped fresh cilantro, and/or shredded cheddar cheese

1. In a blender or food processor combine tomatillos, the 3/4 cup cilantro, the ancho chiles, and jalapeno pepper. Cover and blend or process until smooth**; set aside. Add tomatoes to blender or food processor. Cover and blend or process until smooth; set aside.

2. Lightly season beef with salt and black pepper. In a Dutch oven cook half of the beef in 1 tablespoon of the oil until nearly brown. Remove from Dutch oven; drain off fat. Cook the remaining beef in the remaining 1 tablespoon oil until nearly brown. Stir in onions, sweet peppers, and garlic. Cook and stir until meat is brown and vegetables are tender; drain off fat. Return all of the beef to Dutch oven.

3. Stir in tomatillo mixture, pureed tomatoes, beans, corn, chili powder, and oregano. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until beef is tender and chili is desired consistency. Serve with desired toppers.

From the Test Kitchen**
  • If mixture is hard to blend, add a portion of the liquid from the tomatoes, this will make blending easier.
  • Prepare as directed through Step 2, except place meat mixture into a 5- or 6-quart slow cooker. Add the remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Christmas Chili )
  • Servings Per Recipe 6,
  • cal. (kcal) 651,
  • Fat, total (g) 30,
  • chol. (mg) 93,
  • sat. fat (g) 10,
  • carb. (g) 54,
  • Monounsaturated fat (g) 13,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 15,
  • sugar (g) 11,
  • pro. (g) 49,
  • vit. A (IU) 1895,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 919,
  • Potassium (mg) 978,
  • calcium (mg) 111,
  • iron (mg) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

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