Simple Beef Chili with Kidney Beans
Try this Simple Beef Chili with Kidney Beans recipe, or contribute your own. "American" and "Ground Beef" are two of the tags cooks chose for Simple Beef Chili with Kidney Beans.
Yield: 8 Ready in 45 minutes
6 people trying soon
Verified by stevemur
|Makes About 3 Quarts|
|2 tablespoonsvegetable oil or corn oil|
|2 mediumonions; chopped fine (about 2 cups)|
|1 red bell pepper; cut into 1/2-inch cubes|
|6 medium clovesgarlic; minced or pressed through garlic press (about 2 tablespoons)|
|1/4 cupChili powder|
|1 tablespoonGround cumin|
|2 teaspoonsGround coriander|
|1 teaspoonRed pepper flakes|
|1 teaspoonDried Oregano|
|1/2 teaspoonCayenne pepper|
|2 lbs85% lean ground beef|
|2 15-oz cansred kidney beans; drained and rinsed|
|1 28-oz candiced tomatoes; with juice|
|1 28-oz cantomato puree|
|2 limes; cut into wedges|
Simple Beef Chili with Kidney Beans Preparation
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.
Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenneor both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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