Beef And Bean Chili

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Red onions - chopped (large)
5 tablespoons	75ml	Chopped jalapeño chilies with seeds
8		Garlic cloves - chopped
2 1/3 lbs	1059g / 37oz	Ground beef (15% fat)
1/4 cup	59ml	Chili powder
2 tablespoons	30ml	Ground cumin
1 teaspoon	5ml	Sweet paprika
1		Diced tomatoes in juice - (28 oz)
2		Kidney beans - (15 1/4 oz ea) - drained
1		Beef broth - (14 oz)
		Garnishes Toppings
		Sour cream
		Grated cheddar cheese
		Chopped green onions
		Chopped fresh cilantro

Recipe Instructions

Heat oil in heavy large pot over medium-high heat. Add onions; saute until brown, about 6 minutes. Add jalapeños and garlic; saute 1 minute. Add beef; saute until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil.

Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)

Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

This recipe yields 6 servings.

Source:
Bon Appetit, September 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.