BEEF CHILI WITH KIDNEY BEANS
SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. 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 cayenne--or 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. Substitute beer or bourbon for water.
Provided by Chef Shadows
Categories Beans
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
- Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
- Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
- Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
- Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
- Adjust the seasoning with additional salt.
- Serve with lime wedges and condiments (see note), if desired.
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Tammy Elix
[email protected]I wasn't impressed with this chili. It was bland and didn't have much depth of flavor.
OMEGA CHAD
[email protected]This chili was okay, but I've had better. It was a bit too salty for my taste.
Senab Yare
[email protected]I was disappointed with this chili. It was too watery and didn't have much flavor.
Basisipho Mvulana
[email protected]This chili was a bit bland for my taste. I had to add some extra spices to give it some flavor.
Snapchat
[email protected]I made this chili in my slow cooker and it turned out perfectly. It was so easy to just throw all the ingredients in and let it cook all day.
Debra walsh
[email protected]This chili was a great way to use up some leftover ground beef. It was easy to make and tasted great.
Rhonda Marhulik
[email protected]I've never been a big fan of chili, but this recipe changed my mind. It was so flavorful and satisfying.
Gull Baloch
[email protected]This chili was a bit too spicy for me, but my husband loved it. I'll have to cut back on the cayenne pepper next time.
Jennifer Sunday Audu
[email protected]I wasn't sure about the kidney beans in chili, but I was pleasantly surprised. They added a great texture and flavor.
Marjia Akther Mukty
[email protected]This chili was delicious! I made it for a potluck and it was gone in no time. Everyone loved it.
Chano Asiraf
[email protected]I've made this chili a few times now and it's always a crowd-pleaser. It's got the perfect balance of spices and the kidney beans add a nice heartiness.
Aflatun22 chy
[email protected]This chili was a hit with my family! It was easy to make and had a great flavor. I would definitely recommend it.