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Spicy Black Olive Chili

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recipe is ready in 2-5 hrs time: 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.


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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