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. —Nancy Heishman, Las Vegas, Nevada..."
INGREDIENTS
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1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 teaspoons canola oil, divided
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1 medium onion, chopped
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2 garlic cloves, minced
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1 can (6 ounces) tomato paste
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2 teaspoons ground chipotle pepper
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2 teaspoons ground cinnamon
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2-1/2 cups beef broth
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1 can (4 ounces) chopped green chilies
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1/2 cup raisins
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3 tablespoons minced fresh cilantro
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1 can (15 ounces) black beans, rinsed and drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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Optional toppings: shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts
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