Beef & bean chili

• 分量: Makes 6 servings

材料

1 tablespoon olive oil

2 large red onions, chopped

4-5 jalapeños, chopped with seeds

8 garlic cloves, chopped

2 1/3 pounds ground beef (15% fat)

1/4 cup chili powder

2 tablespoons ground cumin

1 teaspoon sweet paprika

2 28-ounce can diced tomatoes in juice

2 15 1/4-ounce cans kidney beans, drained

1 12 oz can stout or dark beer (dragons milk)

2 dried ancho peppers

1 dried guajillo pepper

1 tablespoon cocoa powder

1 yellow bell pepper, seeded and chopped

4 chipotle peppers in adobo

Sour cream, Grated cheese, green onions, cilantro to garnish

手順

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños; sauté 1 minute. Remove from pot, set aside.

Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add Worcestershire saucel

Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)

Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

メモ

Great beef chili recipe! Start with the onions and peppers in a heavy bottomed Dutch oven to get good caramelization