Beef Chili with Beans

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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory

2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t

Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.


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