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Spicy Black Olive Chili

recipe at a glance
ready in: 2-5 hrs
serves/makes:   8

recipe id: 8236
cook method: stovetop

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3 pounds boneless beef chuck, cubed
3 tablespoons olive oil
1/2 cup hot chili powder
2 cups chopped onions
10 cloves garlic, minced
28 ounces canned whole tomatoes, undrained
8 ounces tomato sauce
6 ounces tomato paste
1 cup dry red wine
16 ounces red kidney beans, rinsed and drained
8 ounces diced jalapeno peppers, drained
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon cumin
1 tablespoon dried oregano, crumbled
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons red pepper flakes
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 cups sliced ripe olives


Brown beef in oil in large Dutch oven over medium-high heat.

Add chili powder, onions, and garlic and cook until softened.

Add remaining ingredients, except olives. Bring to a boil, reduce heat and simmer for 2 to 3 hours or until meat is very tender.

Taste and adjust seasoning. Add olives and heat through.

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767 calories, 38 grams fat, 62 grams carbohydrates, 44 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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