Beef Chili with Beans
This chili with beans and meat recipe is a favorite in our house, and can be seasoned to taste to create a mildly flavored dish or one that is extra hot for those who enjoy some additional spice. As is, this chili is not too spicy but has just enough kick and the ingredients that go into it, give it teriffic depth of flavor."What an easy recipe! I made this chili several times since I first joined bigoven.com a year ago, and I only just remembered to leave a review today. It is wonderful. Not too thick, not too thin. My favorite ingredient is using the roma tomatoes I'm growing in my garden. And the aroma of the combined spices when it is cooking uncovered is just incredible. As a single person, I cut the recipe in half and still have at least two servings of leftovers that I can freeze and enjoy whenever I want. Highly recommended." - Analyst01
Yield: 8 Ready in 45 minutes
favorite of 6,067 people 3,051 people want to try
Verified by stevemur
|2 tablespoonsvegetable or corn oil|
|2 cupsonions; chopped - cut into 1/4-inch pieces|
|1 cupbell pepper; chopped (red, yellow or green) - cut into 1/2-inch pieces|
|2 tablespoonsgarlic; minced (or pressed through garlic press)|
|4 tablespoonschili powder; (Spice Islands brand adds great flavor)|
|1 tablespoonGround cumin|
|2 teaspoonsGround coriander|
|1 teaspooncrushed red pepper flakes|
|1 teaspoondried Mexican oregano|
|1/2 teaspoonCayenne pepper|
|2 poundsground beef; (preferably coarse ground & 85 percent lean)|
|2 15-oz cansred kidney beans; - drained and rinsed|
|1 28-oz candiced tomatoes; - with juice|
|1 28-oz cantomato puree|
Beef Chili with Beans Preparation
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.
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.
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.
A good bowl of chili is not complete without its condiments. Some good choices for condiments include sour cream, your favorite shredded cheese(s), diced fresh tomatoes, chopped green onions, chopped red onion, diced avocado, chopped cilantro leaves, sliced jalapenos, hot pepper sauce and, of course, Fritos!
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