When the weather is cool, it is not hard for me to decide to make a nice big pot of beef chili. What is hard is trying to decide which recipe to use; there are just so many to choose from. This chili has been on our list for over twenty years, and it will stay this way for many more.
What really gives this chili a depth of flavor is adding the spices to the sautéed vegetables before browning the meat. This allows the spices to bloom, which is the key to unlocking their full flavor.
This simple chili calls for a simple topping of freshly grated cheddar cheese, but you can certainly add topping that suits your tastes, like sour cream or chopped scallions. Sweet Cornbread on the side is a must to clean up every bit of goodness in the bowl.
Looking for another beef chili recipe? Try this Mexican Beef Cocoa Chili.
It is simple but with a twist. Happy cooking!
Simple Beef Chili
Serves 8-10 (Makes about 3 quarts)
2 Tablespoons vegetable oil
2 medium yellow onions, finely diced (about 2 cups)
1 medium red bell pepper, stemmed, seeded and finely diced
1/4 cup chili powder
6 medium garlic cloves, minced (about 2 Tablespoons)
1 Tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper or to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds ground beef, 85% lean
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can tomato purée
1 (28-ounce) can petite diced tomatoes
Toppings
Freshly grated cheddar cheese
Heat oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase 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 remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
Add tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover, then stir in beans, and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve grated cheddar cheese if desired. Enjoy!
Source: Adapted from Cook's Illustrated, March /April 2003
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