Monday, February 4, 2008

Beef Chili wtih Kidney Beans


My new favorite cookbook is The New Best Recipe from the editor's of Cook's Illustrated. It may not be for everybody, since it lacks any colorful food photos, but I love the extended explanations of the process undertaken to find all of their "best" recipes. Their directions are extremely detailed and clear and it's a great reference for those wanting to learn cooking techniques, from basic to fairly advanced.

This chili recipe came out wonderfully and was even better the next day!

Beef Chili with Kidney Beans
Recipe Courtesy of The New Best Recipe from the editor's of Cook's Illustrated

Serves 8 to 10

Ingredients...

2 tablespoons vegetable or corn oil
2 medium onions, chopped fine
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch cubes
6 medium garlic cloves, minced or pressed through a garlic press
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85 percent lean ground beef
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
Salt
2 limes, cut into wedges

Directions...

1. Heat the oil in a large Dutch oven over medium heat until shimmering but not smoking. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Increase the heat to medium-high and add half the beef. Cook, breaking up the chunks with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add the remaining beef and cook, breaking up the chunks with the wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1 hour. Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened. Adjust the seasonsing with additional salt to taste. Serve with he lime wedges and condiments, if desired.

**I garnished with cheddar cheese, scallions, and sour cream. Delicious!

4 comments:

White On Rice Couple said...

We love Cooks Illustrated for their information and well sketched pictures. Haven't seen the book yet, but we'll be on the look out for it! Thanks for the great chili recipe and book information!

Toothfairyrecipes said...

Looks great and am sure taste wonderful too. Thanks for sharing:-)
X M

Jeena said...

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Jeena x

jj said...

I find that often with chili it really is better the next day. This recipe sounds wonderful, thank you.