Last winter, I started making this chili recipe from Cook's Illustrated and it's great. It's also super easy and fast, so I made some tonight.
Quick Beef and Bean Chili
2 (16-ounce) cans kidney beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes
1 1/2 pounds 85 percent lean ground beef
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1/4 cup chopped fresh cilantro (optional)
Process half of beans and half of tomatoes in food processor to coarse paste; set aside. Cook beef and onion in dutch oven over medium heat until meat is no longer pink. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in pureed bean-tomato mixture and remaining beans and tomatoes.
Bring chili to boil, then reduce heat to low and simmer, covered and stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro (if desired) and season with salt and pepper.
hi marci,
ReplyDeletei am always looking for new chili recipies and this one sounds yummy. i will have to give it a try.
i posted today some info for my upcoming sale at the cure of ars gift gallery. if you make it to the sale, please find me and say hello.
kathi @ traybellakc.blogspot.com
I made a chili very similar to this last night... I used ground turkey - which I usually hate but loved in this chili! I also threw 1/3 cup celery, carrots & red bell pepper into the food processor to sneak veggies into the family's diet! Delish and great for the heart & cholesterol levels.
ReplyDeleteThose are great additions Tonya. Next we make this chilli they are going in the pot!
ReplyDelete