Bean-and-Beef Chili (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 130 Minutes |
Ready In: 160 Minutes Servings: 8 |
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Ingredients:
2 to 4 tablespoons vegetable oil, plus more as needed |
3 pounds boneless beef chuck, cut into 3/4-inch pieces |
kosher salt and freshly ground pepper |
2 large onions, chopped |
8 cloves garlic, chopped |
1/3 cup plus 2 tablespoons chili powder |
1 teaspoon dried oregano |
2 tablespoons tomato paste |
1 28 -ounce can whole plum tomatoes, coarsely crushed with your hands |
1 3/4 cups low-sodium beef broth |
1/3 cup brewed espresso or strong coffee |
2 15 -ounce cans pinto beans, drained and rinsed |
shredded cheddar cheese, sour cream and/or diced avocado, for topping |
Directions:
1. Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
2. Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
3. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
4. Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
5. Hot:
6. This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
7. Hotter:
8. Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
9. Hottest:
10. Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.
11. Photograph by Charles Masters
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