Beef Chili with Beans
Nb persons: 0
Yield:
Preparation time:
Total time:
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| MAKE-AHEAD INGREDIENTS | |
| 3 tablespoons | vegetable oil |
| 3 pounds | ground beef chuck |
| 2 large | onions, finely chopped |
| 1 | green bell pepper, finely chopped |
| 5 | garlic cloves, minced |
| 3 tablespoons | pure ancho chile powder |
| 3 tablespoons | pure pasilla chile powder |
| 3 tablespoons | ground cumin |
| 2 tablespoons | ground coriander |
| 1 tablespoon | sugar |
| 2 teaspoons | chopped thyme |
| 2 teaspoons | chopped oregano |
| 1 teaspoon | freshly ground black pepper |
| 1 teaspoon | cayenne pepper |
| 3 cups | low-sodium beef broth |
| One 15-ounce can | pinto beans |
| One 14-ounce can | diced tomatoes with the juices |
| 5 chipotle chiles in adobo, seeded and finely chopped | |
| 1 cup | tomato sauce |
| 1/4 cup | tomato paste |
| 1 tablespoon | cider vinegar |
| Juice of 1 | lime |
| Salt | |
In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.
Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, chile powders, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.
Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar. Simmer the chili over low heat for 1 1/2 hours, stirring occasionally. Add the lime juice, season with salt and serve.
MAKE AHEAD The chili can be refrigerated for up to 3 days
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From Comfort Food From a Rebel Chef
Published December 2006
Recipe uploaded with Shop'NCook for iPhone.
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