Wednesday, October 21, 2009
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.