Beef, Bean And Chipotle Chili
serves 4-6
Here's a basic chili recipe with red kidney beans (which Texas die-hards would never add). You can buy your beef pre-ground, but try pulsing cubed beef in a food processor until coarsely ground for fresher, tastier chili. The list of toppings is endless, but diced onion, sour cream and cheddar cheese are classic.
2 teaspoons vegetable oil
2 pounds ground beef (chuck or round)
1 yellow onion, chopped
6 cloves garlic, chopped
1 cup canned tomato sauce
3 tablespoons finely chopped chipotles in adobo sauce
1 tablespooon ancho chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon dried thyme
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 15-ounce cans red kidney beans, rinsed and drained
2 tablespoons masa harina
prep: 10 minutes
total: 1 hour 55 minutes
large, heavy pot
small bowl
whisk
1. Heat a large, heavy pot over medium-high heat. When it's hot, add the vegetable oil and beef. Cook the beef, stirring to break it up, until it's brown, 5-10 minutes. Add the remaining ingredients, except for the beans and masa harina. Add a generous sprinkling of salt. Cook, stirring occasionally, another 5 minutes.
2. Add enough water to cover the beef by two inches. Bring the water to a boil. Reduce the heat and simmer uncovered about 1 hour.
3. Drain the beans. Combine the masa harina and 1/3 cup warm water in a small bowl. Whisk together until smooth. Whisk the mixture into the chili. Add the beans. Simmer the chili until it's thick, another 20-30 minutes. Add more salt and seasonings to taste.
