Recipe Name: BEEF CHILI WITH KIDNEY BEANS
SOURCE INSIDE AMERICA'S TEST KITCHEN
2 tables vegetable or corn oil
2 medium onions chopped fine (about 2 cups)
1 medium red bell pepper stemmed
seeded cut into 1/2-inch dice
6 medium cloves garlic minced
or pressed through a garlic press
(about 2 tablespoons)
1/4 cup chili powder
1 tables ground cumin
2 teaspo ground coriander
1 teaspo red pepper flakes
1 teaspo dried oregano
1/2 teaspo cayenne pepper
2 pounds 85 percent lean ground beef
2 cans (15 ounces each) dark red kidney beans
drained and rinsed
1 can (28 ounces) diced tomatoes with juice
1 can (28 ounces) tomato puree
2 limes cut into wedges
Good choices for condiments include diced fresh tomatoes, diced
avocado, sliced scallions, chopped red onion, chopped cilantro
leaves, sour cream, and shredded Monterey Jack or cheddar cheese.
If you are a fan of spicy food, consider using a little more of the
red pepper flakes or cayenne–or both. The flavor of the chili
improves with age; if possible, make it a day or up to five days
in advance and reheat before serving. Leftovers can be frozen for
up to a month.
Heat the oil in a large heavy-bottomed nonreactive Dutch oven over
medium heat until shimmering but not smoking. Add the onions, bell
pepper, garlic, chili powder, cumin, coriander, pepper flakes,
oregano, and cayenne and cook, stirring occasionally, until the
vegetables are softened and beginning to brown, about 10 minutes.
Increase the heat to medium-high and add half the beef. Cook,
breaking up pieces with a wooden spoon, until no longer pink and
just beginning to brown, 3 to 4 minutes. Add the remaining beef
and cook, breaking up pieces with a wooden spoon, until no longer
pink, 3 to 4 minutes.
Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
Bring to a boil, then reduce the heat to low and simmer, covered,
stirring occasionally, for 1 hour. Remove the lid and continue to
simmer 1 hour longer, stirring occasionally (if the chili begins to
stick to the bottom of the pot, stir in 1/2 cup water and continue
to simmer), until the beef is tender and the chili is dark, rich,
and slightly thickened. Adjust the seasoning with additional salt.
Serve with lime wedges and condiments (see note), if desired.
Recipe from “Inside America’s Test Kitchen”