Empanada Beef Chili
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili.
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili.
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 2 teaspoons ground cinnamon
- 1/2 cup raisins
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 1 can (6 ounces) tomato paste
- 4 teaspoons canola oil divided
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (4 ounces) chopped green chilies
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 tablespoons minced fresh cilantro
- 1-1/2 pounds boneless beef chuck steak cut into 3/4-inch pieces
- 2 teaspoons ground chipotle pepper
- 2-1/2 cups beef broth
- optional toppings: shredded mexican cheese blend minced fresh cilantro and chopped walnuts
- Carbohydrate 11.9761372089899 g
- Cholesterol 0 mg
- Fat 3.19305000442528 g
- Fiber 1.01402955478318 g
- Protein 0.530327740741459 g
- Saturated Fat 0.241874996550413 g
- Serving Size 1 1 servings. (19g)
- Sodium 1.80936367649227 mg
- Sugar 10.9621076542067 g
- Trans Fat 0.0877132550878867 g
- Calories 72 calories
Step-by-step
- Toss beef with salt and pepper.
- In a Dutch oven, heat 2 teaspoons oil over medium heat.
- Brown beef in batches; remove from pan.
- Add onion and remaining oil to same pan; cook and stir 2-3 minutes or until onion is tender.
- Add garlic; cook 1 minute longer.
- Stir in tomato paste, chipotle pepper and cinnamon; cook and stir 3 minutes.
- Stir in broth, green chilies, raisins and cilantro.
- Return beef to pan; bring to a boil.
- Reduce heat; simmer, covered, 1 hour or until beef is tender.
- Stir in beans and olives; cook, uncovered, 10 minutes.
- If desired, serve with toppings.
My Grandma's Empanada Chili: A Family Legacy
This recipe isn't just a chili; it's a story. A story that starts in the vibrant streets of 1960s Mexico, where I, a young woman exploring a new culture, encountered a kindness that continues to warm my heart decades later. It began with a simple act of generosity – a friend's mother sharing her grandmother's treasured empanada recipe. Those empanadas were simply divine – flaky pastry filled with savory goodness, each bite a journey to another time. But life changes, and my own priorities shifted over the years. I found myself wanting a heartier, simpler option that retained the spirit of the original, while making healthy adjustments. So, I adapted the recipe, transforming the empanada filling into a rich, flavorful chili.
This chili isn't just a meal; it's a taste of family history. It’s a link to my past, passed down through generations to my grandchildren, each batch stirring memories of sunshine-drenched days in Mexico and the enduring legacy of a warm and welcoming family. Now, whenever my family gathers around a steaming bowl of this chili, we not only savor the delicious flavors, but we also share in the rich heritage it represents. The warmth of the chili mirrors the warmth of our shared history. It's a testament to the power of food to connect us across time and distance, carrying with it the love and traditions of those who came before us. The rich, smoky notes of the chipotle pepper and the sweetness of the raisins blend together perfectly, creating a flavor profile that is both complex and comforting.
The recipe itself is surprisingly straightforward; its beauty lies in the simplicity of its ingredients and the depth of its flavor. The combination of tender beef, subtly sweet raisins, and the smoky heat of chipotle peppers creates a symphony of taste that is sure to please even the most discerning palate. It's a recipe that is easily adaptable – you can add your own personal touch, using different beans, varying the amount of spice, or adding your favorite toppings. Whether you top it with shredded cheese, fresh cilantro, or chopped walnuts, this chili is sure to become a staple in your kitchen. But beyond the deliciousness, this chili carries within it the legacy of a grandmother's love, a friend's kindness, and the enduring power of food to bind us together.
Over the years, this recipe has been a constant. It's been a comfort in times of stress, a celebration during joyous occasions, and a simple yet satisfying meal on a busy weeknight. It has adapted to our changing lifestyles and tastes, yet has always retained its soul, its heart, its original essence. Now, as I share this recipe with you, I'm not just offering you a delicious chili; I'm sharing a piece of my history, a testament to the power of tradition, and the importance of food in binding families together. So, gather your loved ones, prepare this chili, and let its flavors transport you to another time and place, filling your hearts with as much warmth and joy as it fills your stomachs.
And you know what? The beauty of this recipe is its simplicity and its versatility. It's a blank canvas where you can express your own creativity. Don't be afraid to experiment. Try different types of beans, add a pinch of different spices, or incorporate your own personal twist. The possibilities are endless! Maybe you'll add a bit more heat, or perhaps you'll prefer a milder flavor profile. The essential thing is to enjoy the process, to savor the moment, and to share this delicious chili with those you love. Because in the end, that's what truly matters.
This chili isn't just about the recipe; it's about the memories it evokes, the stories it tells, and the connections it forges. So, the next time you sit down to enjoy a bowl of this deliciousness, remember the legacy behind it, the love that went into its creation, and the joy of sharing it with others. Enjoy the journey, both in the kitchen and around the table.
