Jason and I both thought this was the best homemade chili we have ever eaten!
1 Tbl vegetable oil
1 medium onion, chopped
4 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 tsp ground coriander
1/2 tsp minced chipotle in adobo
1 tsp dried oregano
1 1/2 lbs 85% lean ground beef
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 (15 oz) cans diced tomatoes, with juice
salt
desired toppings, such as sour cream, shredded cheddar, sliced jalepeno, etc.
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, garlic, chili powder, cumin, coriander, chipotles, and oregano; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. Puree half the beans and tomatoes in a blender or food processor and add along with the remaining beans and tomatoes, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes. Adjust seasoning with additional salt. Serve with condiments if desired.
1 Tbl vegetable oil
1 medium onion, chopped
4 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 tsp ground coriander
1/2 tsp minced chipotle in adobo
1 tsp dried oregano
1 1/2 lbs 85% lean ground beef
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 (15 oz) cans diced tomatoes, with juice
salt
desired toppings, such as sour cream, shredded cheddar, sliced jalepeno, etc.
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, garlic, chili powder, cumin, coriander, chipotles, and oregano; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. Puree half the beans and tomatoes in a blender or food processor and add along with the remaining beans and tomatoes, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes. Adjust seasoning with additional salt. Serve with condiments if desired.
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