Beef Chili with Collard Greens
A rich Texas-style beef chili without beans, made using our award-winning Whole Peeled Tomatoes and a secret ingredient for deep flavor. Adding greens to chili might seem odd, but it's a great way to add vegetables to a delicious dish.
2 lbs stew meat2 tablespoons garlic, chopped1 small sweet onion, diced1 leek, diced to 1/4 inch dice10 ounces brewed coffee2 (28 ounce) cans Red Gold® Whole Peeled Tomatoes 28 oz, hand crushed1 bunch collard greens, or greens of choice, roughly chopped (optional)10 ounces beef stock1 1/4 teaspoon dried sage1 teaspoon paprika1 tablespoon smoked paprika1 tablespoon chili powder1 tablespoon cumin1 tablespoon ground corianderKosher salt and freshly ground black pepper to taste
- In a large heavy-bottomed pot or dutch oven, heat olive oil over medium heat. Season stew meat with salt and pepper, brown on all sides and remove to a plate and set aside.
- To the pot add the garlic, leek, and onion to the skillet and cook until soft; about 3-5 minutes. De-glaze the pan with the brewed coffee. Add remaining ingredients to the pot and return beef back to the pot with any accumulated juices on the plate. Bring to a boil and reduce heat to simmer for 3 hours on low. Watching to make sure there is plenty of liquid, add beef stock if needed. Taste for salt and pepper and adjust as needed.
- Serve chili with garnishes such as cilantro, chopped onion, shredded cheese, avocado or sour cream.