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    Beef Chili

    Ingredients

    • 2 tablespoons olive oil
    • 2 medium onions, finely chopped
    • 4 cloves garlic, finely chopped
    • 2 pounds lean ground beef
    • 1 teaspoon salt
    • 1 tablespoon ancho chili powder, or to taste
    • 1/4 teaspoon chipotle chili powder, or to taste
    • 1 tablespoon ground cumin
    • 2 teaspoons oregano
    • 2 sweet bell peppers (red, orange, yellow, or mixed), diced
    • 1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed)
    • 2 cups stock
    • 2 (15-ounce) cans kidney beans or black beans, drained and rinsed
    • 1 cup fresh or frozen corn kernels
    TOPPINGS
    • sour cream
    • lettuce
    • avocado
    • cheddar cheese
    • cilantro

    Info

    • Prep: 10
    • Cook: 90
    • Serves: 8
    • Source
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    Directions

    1. In a large, heavy-bottomed pot over medium heat, heat the oil. - Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.
    2. Add the beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.
    3. Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.
    4. In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.
    5. Lower the heat and simmer for a minimum of 45 minutes or up to 1 1/2 hours, or until the liquid is well flavored (the longer the better!).
    6. Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.
    7. Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.
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    recipes/soups/beef_chili.txt · Last modified: 2024/01/07 13:33 (external edit)