Simple Beef Chili with Kidney Beans Tom & Kari
Noreen introduced me to a magazine called Cook's Illustrated I have become
hooked on it. The recipes are great, and it makes for interesting reading.
They treat cooking as a science, breaking it all down.
I made a few changes, just for our personal taste. I use fire-roasted diced
tomatoes, chipotle pepper flakes for the red pepper flakes, and ground chipotle
peppers for the cayenne pepper. Tom thinks this might even be better than
the Tampa-Style Black Bean Chili!
2 tablespoons vegetable or corn oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2-inch cubes
6 medium garlic cloves, minced or pressed through garlic press (about 2
tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
2 16-ounce cans dark red kidney beans, drained and rinsed
1 28-ounce can diced tomatoes, with juice
1 28-ounce can tomato puree
Salt
2 limes, cut into wedges
Heat oil in large heavy-bottomed non-reactive Dutch oven over medium heat
until shimmering but not smoking, 3 to 4 minutes.
Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes,
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 wooden spoon, until no longer pink and just beginning to brown, 3-4
minutes. Add remaining beef and cook, breaking up pieces with wooden spoon,
until no longer pink, 3 to 4 minutes.
Add beans, 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 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 with lime wedges and condiments*.
*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.
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