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.
SIMPLE BEEF CHILI WITH KIDNEY BEANS
This chil recipe adapts well to your schedule - make it uo to 5 days in advance or freeze for up to a month. Add an avocado salad, corn bread, and brownies for an easy meal or casual get-together.
Provided by Chef mariajane
Categories < 4 Hours
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large heavy-bottomed non-reactive Dutch oven over medium heat until shimmering but not smokng, 3-4 minutes. Add onions, bell pepper, garlic, 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, 3-4 minutes. Add remainng beef and cook, breaking up pieces with wooden spoon until no longer pink, 3-4 minutes.
- Add beans, tomatoes, tomato puree, and 1/2 teaspoons salt; bring to a 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 chli 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 high for 4 hours.
Nutrition Facts : Calories 462, Fat 16.8, SaturatedFat 5.4, Cholesterol 73.7, Sodium 152.5, Carbohydrate 46.2, Fiber 13.9, Sugar 10.2, Protein 35.8
ALL-AMERICAN BEEF CHILI WITH KIDNEY BEANS
Make and share this All-American Beef Chili With Kidney Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven over medium heat until shimmering but not smoking.
- Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red 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 med-high and add half the beef, breaking up the chunks with a wooden spoon , until no longer pink and just beginning to brown, 3-4 minutes.
- Add the remaining beef and cook, breaking up the chunks with the wooden spoon until no longer pink, 3-4 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 cover 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 seasonings with additional salt to taste.
- Serve with the lime wedges and condiments of your choice-diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, and shredded Monterey Jack cheese or cheddar cheese.
Nutrition Facts : Calories 411.5, Fat 17.9, SaturatedFat 5.9, Cholesterol 61.7, Sodium 144.2, Carbohydrate 38, Fiber 11.7, Sugar 8.2, Protein 27.9
FAST ALL-AMERICAN BEEF CHILI
Make and share this Fast All-American Beef Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 54m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
- In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
- Decrease to a simmer and continue to cook.
- Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
- Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Increase heat to med-high and add beef.
- Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
- Stir in the tomato-bean mixture, scraping up any browned bits.
- Bring to a simmer and cook until slightly thickened, about 15 minutes.
- Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 382.4, Fat 17.2, SaturatedFat 5.4, Cholesterol 73.7, Sodium 150.7, Carbohydrate 27.2, Fiber 8.6, Sugar 6.2, Protein 30.9
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- Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
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