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Beef and Bean Chili |
As a kid, chili wasn’t a food I got necessarily excited
about. Then again, as a kid, I don’t recall being excited about many foods,
save for my grandma’s beef stroganoff, jellied cranberries straight from the
can, and the miniature fruity marshmallows. Yup, you could say my tastes have
expanded over the years.
Today, I
get excited about chili. If I’m going to trudge my way through the winter
months, you better believe I’m only going to do it with comfort foods at hand.
When I made this chili a few weeks ago, Ryan commented that it was rare for me
to make such a traditional chili. He was right—the types of chili you’ll find
on this site are definitely a bit more outside the box…
chili with quinoa, for instance,
tequila turkey chili (a must try!), and of course my (healthier) spin on chili
fries!
Although
this appears to be a no-nonsense chili, I don’t think eaters will be
disappointed or bored. It’s meaty and hearty, and a little bit spicy from the
jalapenos. Next time I’d up the jalapeno—the recipe calls for 2-4 and I stuck
to the low end of that but would’ve appreciated a bit more heat. Topped with
sour cream, shredded cheddar, and corn chips, this is definitely a meal to get
excited about!
One Year Ago: Slow Cooker White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini
Two Years Ago: Slow Cooker Chicken and Barley Stew and Spinach and Artichoke Dip with Bacon
Three Years Ago: Cranberry Orange Cinnamon Rolls and Chicken Sausage and Apple Strata
Four Years Ago: Gingerbread Pancakes and Bay Scallops Gremolata
Beef and Bean Chili
from Better Homes and Gardens, October 2011
*Serves 8
Ingredients:
-2 lbs lean ground beef
-2 large onions, chopped
-6 cloves garlic, minced
-2-4 jalapeƱo peppers, seeded and finely chopped
-2 tbsp chili powder
-2 tsp ground cumin
-1 (15 oz) can tomato sauce
-2 cups water
-3 (15 oz) cans kidney beans, drained and rinsed
-1/4 up chopped fresh cilantro
-1 oz semisweet chocolate, chopped
-1/2 tsp salt
-corn chips, sour cream, and shredded cheddar, for serving
Directions:
1. In a dutch oven or large stockpot, brown beef over medium heat. Drain off fat once browned. Add onions, garlic, and peppers to the pan. Cook for 5 minutes or until almost tender. Stir in chili powder and cumin. Cook for 1 minute, until fragrant.
2. Stir in tomato sauce and water; bring mixture to a boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes.
3. Mash about 1/3 of the beans. Stir all beans into the chili (mashed and whole). Return chili to simmering and cook for about 5 minutes. Remove from heat. Stir in the chopped cilantro, chocolate, and salt, stirring to melt chocolate. Serve topped with sour cream, corn chips, and shredded cheddar.