- The Cookbook estimates 45 minutes for this recipe, it took me a little longer.
- You can adjust the cayenne from 0 up to ½ teaspoon to suit your taste.
- The tomato/bean paste in step 4 thickens the chili thus reducing the simmering time.
- Be sure to use fresh spices, especially the chili powder. The Test Kitchen prefers Spice Island Chili Powder.
Ingredients
2 15-ounce cans kidney beans
2 14.5-ounce cans diced tomatoes
1 tablespoon vegetable oil
1½ pounds 85% lean ground beef
1 onion
4 garlic cloves
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
¼ teaspoon cayenne pepper
Salt and pepper
1 cup beef broth
2 14.5-ounce cans diced tomatoes
1 tablespoon vegetable oil
1½ pounds 85% lean ground beef
1 onion
4 garlic cloves
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
¼ teaspoon cayenne pepper
Salt and pepper
1 cup beef broth
Instructions
- Rinse and drain the kidney beans.
- Peel and finely chop the onion.
- Peel and press the garlic through a garlic press.
- In a food processor, process 1½ cups beans and one can of tomatoes for about 10 seconds to form a coarse paste.
- In a Dutch oven, heat oil over medium heat until shimmering.
- Add the ground beef and onions. Break up the beef with a spoon and cook until no pink remains, about 10 minutes.
- Stir in garlic, chili powder, cumin, sugar, cayenne, and ½ teaspoon table salt and cook until fragrant, about 1 minute
- Stir in broth, bean/tomato paste, remaining beans and tomatoes.
- Simmer for 20 minutes, season to taste with salt and pepper, and serve.
Rinse and drain kidney beans. |
Process some of the beans and tomatoes, forming a coarse paste. |
Prepare the remaining ingredients: beef broth, onion, garlic, chili powder, cayenne, sugar, salt, cumin, and ground beef. |
Cook the onion and ground beef until no pink remains. |
Add garlic, chili powder, cumin, sugar, salt, and cayenne and cook about 1 minute. |
Add the beans, tomatoes, and bean/tomato paste. |
Simmer for 20 minutes. |
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