Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bean-and-Beef Chili
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- Level: Easy
- Total: 2 hr 40 min
- Prep: 30 min
- Cook: 2 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 461
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 48 g
- Cholesterol
- 107 mg
- Sodium
- 1155 mg
- Level: Easy
- Total: 2 hr 40 min
- Prep: 30 min
- Cook: 2 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 461
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 48 g
- Cholesterol
- 107 mg
- Sodium
- 1155 mg
Ingredients
Directions
- Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
- Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
- Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
- Hot:
- This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
- Hotter:
- Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
- Hottest:
- Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.
