Tuesday, December 20, 2011

Bean and Beef Chili

I decided to make chili tonight and I tried a new recipe I found in the Food Network magazine.  I didn't have any beef chuck, but I used the same amount of ground beef and it worked out well.  I also didn't have any pinto beans, so I used one can of black beans and one can of kidney beans.  I also couldn't find any regular chili powder in the house, so I used a combination of a bunch of different chiles my mom had; it was a combination of cayenne pepper, red pepper chili flakes, adobo chile, and some others.  I used much less than called for, but it still had plenty of heat from the hotter chiles.  I also ended up cooking it on a low simmer for about six hours rather than the two it originally called for.  That really let the flavors marry!

Bean and Beef Chili with a piece of Cornbread!
Bean and Beef Chili

Ingredients:
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

Preparation:
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.
Enjoy!

Recipe adapted from Food Network