Tasty Goodness - Beef and Bean Chili

 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 .

Beef and Bean Chili
  • 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
  • Sour cream
  • Grated cheddar cheese
  • Chopped green onions
  • Chopped fresh cilantro

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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