Simple Beef Chili With Kidney Beans

Name: Simple Beef Chili With Kidney Beans
Cook time: 2 h
Total time: 2 h
Yield: 8-10 serving(s)
Ingredients: 2 tablespoons vegetable oil or 2 tablespoons corn oil; 2 medium onions, chopped fine; 1 red bell pepper, cut into 1/2 inch cubes; 6 medium garlic cloves, minced; 1/4 cup chili powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 2 lbs lean ground beef; 2 (15 ounce) cans red kidney beans, drained and rinsed; 1 (28 ounce) can tomatoes, diced with juice; 1 (28 ounce) can tomato puree; table salt; 2 limes, cut into wedges

Submitted by Chef mariajane

"This chil recipe adapts well to your schedule - make it uo to 5 days in advance or freeze for up to a month. Add an avocado salad, corn bread, and brownies for an easy meal or casual get-together."

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Ready In:: 2hrs
Ingredients:: 16
Serves:: 8-10

ingredients

2 tablespoons vegetable oil or 2 tablespoons corn oil
2 medium onions, chopped fine
1 red bell pepper, cut into 1/2 inch cubes
6 medium garlic cloves, minced
¹⁄₄ cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
¹⁄₂ teaspoon cayenne pepper
2 lbs lean ground beef
2 (15 ounce) cans red kidney beans, drained and rinsed
1 (28 ounce) can tomatoes, diced with juice
1 (28 ounce) can tomato puree
table salt
2 limes, cut into wedges

directions

Heat oil in large heavy-bottomed non-reactive Dutch oven over medium heat until shimmering but not smokng, 3-4 minutes. Add onions, bell pepper, garlic, 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, 3-4 minutes. Add remainng beef and cook, breaking up pieces with wooden spoon until no longer pink, 3-4 minutes.
Add beans, tomatoes, tomato puree, and 1/2 teaspoons salt; bring to a 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 chli 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.
SLOW COOKER OPTION: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on high for 4 hours.

Questions & Replies

The instructions above don't indicate when the chili powder should be added. It should be added in Step 1; in the original recipe in Cook's Illustrated, it's listed right between the garlic and the cumin in that step.

wright.don

Reviews

Very thick, rich, and tasty! I did slightly diverge from the recipe as given in that I used 2 red bell peppers, rather than 1. I used garlic paste rather than chopping up garlic by hand, and that seemed to work fine. I topped the dish with a bit of sour cream and cilantro. Very nice! Will likely make the recipe again. (BTW, I'm not sure why my comment above about when to add chili powder appeared twice—once in bold and once in regular type. Moderators, feel free to remove one of those two comments!)

wright.don
A very good chili, even though I didn't have coriander. What flavor does that add? And also, I only had 1 clove of garlic, so I added garlic powder too, thanks for the recipe!

Grammabobbie
Very good recipe and as noted previously from Cook's Illustrated originally.

rmiskinisjr
My husband said it was the best he ever ate & he thought he was very good judge

BARBIE 2
This is absolutely delicious. Instead of the tomato puree (what is that?), I put in a small can of tomato paste and 3 cups of water. Two would have been more appropriate, but it was so very, very thick. The recipe is from Cook's Illustrated, March/April 2003.

Debbie R.

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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