Beef Chili With Kidney Beans

Submitted by Chef Shadows

"SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. 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. Substitute beer or bourbon for water."

 

• Ready In: 3hrs 30mins
• Ingredients: 16
• Serves: 8

ingredients

• 29.58 ml vegetable corn oil
• 2 medium onions, chopped fine (about 2 cups)
• 1 medium red bell pepper, stemmed seeded cut 1/2-inch dice
• 6 medium garlic cloves, minced (about 2 TBSP)
• 59.14 ml chili powder
• 14.79 ml ground cumin
• 9.85 ml ground coriander
• 4.92 ml red pepper flakes
• 4.92 ml dried oregano
• 2.46 ml cayenne pepper
• 907.18 g lean ground beef (80 %)
• 2 (850.48 g) can dark red kidney beans, drained and rinsed
• 793.78 g can diced tomatoes with juice
• 793.78 g can tomato puree
• salt
• 2 limes, cut into wedges

directions

1. Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
2. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
3. Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
4. Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
5. Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
6. Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
7. Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
8. Adjust the seasoning with additional salt.
9. Serve with lime wedges and condiments (see note), if desired.

Reviews

[mamie2]

This was so good everyone liked it. When I read how much chilli powder I questioned it, but did it just as the recipe said. It is great the next day just not enough left over.

 

[jpinkpetal]

This is a great chili recipe. My husband and his friends ate the entire pot. The kids loved it too. I actually had to make this recipe twice in the same week. Thanks for posting!

 

[seangcolman]

Best Chili ever - even better the next day.

 

[Mr Jackson]

I’ve made the original recipe for America’s Test Kitchen multiple times. We all like it a lot. I can’t tell how much you’ve modified it but it looks pretty much the same. I think I might try your version on my next camping trip in my dutch oven. Thanks!

 

[Shannon 24]

This is really good chili! When I first read the ingrediants, I wasn't so sure - I don't think I have ever used a 1/4 cup of chili powder in anything =) But it turned out really good and tasty. Not too hot and spicy. I was tired of using the prepackaged seasoning and this recipe tastes so much better. Thanks!