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.

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Name: Beef Chili with Beans
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons vegetable or corn oil; 2 cups onions chopped - cut into 1/4-inch pieces; 1 cup bell pepper chopped (red, yellow or green) - cut into 1/2-inch pieces; 2 tablespoons garlic minced (or pressed through garlic press); 4 tablespoons chili powder (Spice Islands brand adds great flavor); 1 tablespoon Ground cumin; 2 teaspoons Ground coriander; 1 teaspoon crushed red pepper flakes; 1 teaspoon dried Mexican oregano; 1/2 teaspoon Cayenne pepper; 2 pounds ground beef (preferably coarse ground & 85 percent lean); 2 15-oz cans red kidney beans - drained and rinsed; 1 28-oz can diced tomatoes - with juice; 1 28-oz can tomato puree; table salt

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INGREDIENTS

2 tablespoons vegetable or corn oil
2 cups onions ; chopped - cut into 1/4-inch pieces
1 cup bell pepper ; chopped (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons garlic ; minced (or pressed through garlic press)
4 tablespoons chili powder ; (Spice Islands brand adds great flavor)
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon dried Mexican oregano
1/2 teaspoon Cayenne pepper
2 pounds ground beef ; (preferably coarse ground & 85 percent lean)
2 15-oz cans red kidney beans ; - drained and rinsed
1 28-oz can diced tomatoes ; - with juice
1 28-oz can tomato puree
table salt

Servings

INSTRUCTIONS

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.

NOTES

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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Beef Chili with Beans

2 tablespoons vegetable or corn oil
2 cups onions chopped  - cut into 1/4-inch pieces
1 cup bell pepper chopped (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons garlic minced (or pressed through garlic press)
4 tablespoons chili powder (Spice Islands brand adds great flavor)
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon dried Mexican oregano
1/2 teaspoon Cayenne pepper
2 pounds ground beef (preferably coarse ground & 85 percent lean)
2 15-oz cans red kidney beans - drained and rinsed
1 28-oz can diced tomatoes - with juice
1 28-oz can tomato puree
 table salt

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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Nutrition

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Serving Size: 1 Serving (488g)
Recipe Makes: 8 Servings

Calories: 486
Calories from Fat: 185 (38%)

Amt Per Serving		% DV

	Total Fat 20.6g	27 %
	Saturated Fat 7.5g	38 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 1.6g
Cholesterol 79mg		24 %
Sodium 371.8mg		13 %
Potassium 1618.6mg		43 %
Total Carbohydrate 44.5g		13 %
	Dietary Fiber 12g	48 %
	Sugars, other 32.4g
Protein 34g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 486

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Emma Peel's Chili con Carne (Beef Chili with Beans)

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"An old family recipe handed down quite a few times. No bell peppers, but it's rich, hearty and has just enough spice to remind you you're alive!" — Firebyrd