Game Day Beef & Bean Chili Via. Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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A hearty beef & bean chili to warm up even the coldest nights! Ingredients:
2 tablespoons vegetable oil |
3 lbs lean ground chuck |
2 large onions, chopped |
3 tablespoons minced garlic |
1/3 cup dried ancho chile powder |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
coarse salt and pepper |
1 teaspoon cayenne |
1 (28 ounce) can crushed tomatoes |
1 (15 ounce) can tomato sauce |
2 (15 ounce) cans red kidney beans, drained |
sour cream, for topping |
grated cheddar cheese, for topping |
pickled jalapeno pepper, chiles for topping |
sliced scallion, for topping |
Directions:
1. In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
2. Pour off all but 2 tablespoons of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tablespoons coarse salt, 112 teaspoons pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes.
3. Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.
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