Beef and Bean Chili - Bon Appetit via Epicurious
With the changing of the weather, what could be better than a good, tasty bowl of chili. It is good, with easy to find and well budgeted ingredients. You can even adjust portion size if there are some dietary concerns and stretch servings per person. But, the taste of chili on a cool autumn day is very comforting and satiating .
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| Beef and Bean Chili |
Ingredients
- 1 tablespoon olive oil
- 2 large red onions, chopped
- 5 tablespoons chopped jalapeño chilies with seeds
- 8 garlic cloves, chopped
- 2 1/3 pounds ground beef (15% fat)
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 teaspoon sweet paprika
- 1 28-ounce can diced tomatoes in juice
- 2 15 1/4-ounce cans kidney beans, drained
- 1 14-ounce can beef broth
Toppings
- Sour cream
- Grated cheddar cheese
- Chopped green onions
- Chopped fresh cilantro
Preparation
Heat oil in heavy large pot over medium-high heat. Add
onions; sauté until brown, about 6 minutes. Add jalapeños and garlic;
sauté 1 minute. Add beef; sauté 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. Makes 6-8 servings.
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