|Bean and Beef Chili with a piece of Cornbread!|
2 Tbsp. vegetable oil
3 pounds ground beef
Salt and Pepper
2 large onions, chopped
8 cloves garlic, minced
1 Tbsp. cayenne pepper
1 tsp. red pepper flakes
1 tsp. adobo chile
1 Tbsp. chili powder
1 tsp. oregano
2 Tbsp. tomato paste
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can low-sodium beef broth
1/3 cup brewed espresso or strong coffee
1 (15 oz.) can black beans, drained
1 (15 oz.) can kidney beans, drained
Topping: Shredded cheese, sour cream
Heat 1/2 Tbsp. vegetable oil in a large pot over medium-high heat. Season beef with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed (especially if you're using lean ground beef), about 4 minutes. Transfer to a plate.
Reduce heat to medium and add 1 1/2 Tbsp. oil to pot. Add garlic and onions, and cook, stirring, about 6 minutes. Add cayenne pepper, red pepper flakes, adobo chile, chili powder, oregano, and tomato paste, cook, stirring, about 30 seconds.
Return the meat to the pot and stir in the tomatoes with their juices, broth, coffee, and beans. Bring to a boil, then reduce heat and simmer, partially covered, about 4-6 hours.
Top with whatever you like.
Recipe adapted from Food Network