This is a chili recipe from the Cook's Illustrated “Best Recipes” Cookbook, and it's one of our favorites for a blustery day, especially with a glass of red wine and with enough for leftovers.
Beef Chili with Kidney Beans (serves 8-10)
- 2 tbsp vegetable oil
- 2 medium onions, chopped
- 1 medium red bell pepper, chopped
- 6 garlic cloves, minced
- 1/4 c chili powder
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 2 lbs ground beef
- 30 oz canned dark red kidney beans (drained, rinsed)
- 30 oz canned diced tomatoes
- 30 oz canned tomato puree
- 1/2 tsp salt, and more to taste
- wedged limes
- toppings: diced tomatoes, diced avocados, shredded cheese, etc.
1. Heat the oil over medium heat until it shimmers but is not yet smoking. Add the onions, bell pepper, garlic and spices (except salt). Cook, stirring occasionally, until vegetables begin to brown and are softened (about 10 mins).
2. Increase the heat to medium high. Add half the beef and cook until it begins to brown (about 3-4 mins). Add the other half and cook until it begins to brown (about 3-4 mins).
3. Add the beans, tomatoes, puree, and 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cover. Let cook for 1 hour, stirring occasionally. Uncover and cook for an additional hour, stirring occasionally. (If it starts to stick, you can add 1/2 c water). At the end, the beef should be tender and the chili will be dark, rich and slightly thicker in consistency. Adjust the seasonings; add salt to taste.
4. Serve with lime wedges and optional condiments.