Except, I made Simple Beef Chili with Pinto Beans. Excellent chile for one with a tomato base that uses chili powder instead of dried chiles. I used about 4.5 cups of cooked dried pinto beans instead of canned kidney beans and chili-grind beef chuck and Penzey medium hot chili powder.
* Exported for MasterCook 4 by Living Cookbook *
Simple Beef Chili with Kidney Beans
2 Tbs vegetable or corn oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2-inch cubes
6 medium cloves garlic, minced or pressed through garlic
-- press (about 2 tablespoons)
1/4 cup chili powder
1 Tbs ground cumin
2 tsp ground coriander
1 tsp red pepper flakes
1 tsp dried oregano
1/2 tsp cayenne pepper
2 lbs 85 percent lean ground beef
2 16-oz cans dark red kidney beans, drained and rinsed
1 28-oz can diced tomatoes, with juice
1 28-oz can tomato puree
salt
2 limes, cut into wedges
1. Heat oil in large heavy-bottomed nonreactive 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 to 4 minutes. Add remaining beef and cook, breaking up
pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2. 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, if desired.
Beef Chili with Bacon and Black Beans1. Cut 8 ounces bacon (about 8 strips) into 1/2-inch pieces. Fry bacon in
large heavy-bottomed non-reactive Dutch oven over medium heat, stirring
frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons
fat, leaving bacon in pot. Follow recipe for Simple Beef Chili with Kidney
Beans, substituting bacon fat in Dutch oven for vegetable oil and equal
amount canned black beans for kidney beans.
Comments: 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.
Recipe Source: Cook's Illustrated
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* Exported for MasterCook 4 by Living Cookbook *
Simple Beef Chili with Kidney Beans
2 Tbs vegetable or corn oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2-inch cubes
6 medium cloves garlic, minced or pressed through garlic
-- press (about 2 tablespoons)
1/4 cup chili powder
1 Tbs ground cumin
2 tsp ground coriander
1 tsp red pepper flakes
1 tsp dried oregano
1/2 tsp cayenne pepper
2 lbs 85 percent lean ground beef
2 16-oz cans dark red kidney beans, drained and rinsed
1 28-oz can diced tomatoes, with juice
1 28-oz can tomato puree
salt
2 limes, cut into wedges
1. Heat oil in large heavy-bottomed nonreactive 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 to 4 minutes. Add remaining beef and cook, breaking up
pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2. 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, if desired.
Beef Chili with Bacon and Black Beans1. Cut 8 ounces bacon (about 8 strips) into 1/2-inch pieces. Fry bacon in
large heavy-bottomed non-reactive Dutch oven over medium heat, stirring
frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons
fat, leaving bacon in pot. Follow recipe for Simple Beef Chili with Kidney
Beans, substituting bacon fat in Dutch oven for vegetable oil and equal
amount canned black beans for kidney beans.
Comments: 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.
Recipe Source: Cook's Illustrated
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