Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Beef and Bean Chili
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- Level: Easy
- Total: 2 hr 30 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 44 g
- Cholesterol
- 97 mg
- Sodium
- 1236 mg
- Level: Easy
- Total: 2 hr 30 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 44 g
- Cholesterol
- 97 mg
- Sodium
- 1236 mg
Ingredients
Directions
- Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
- Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
- Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
- Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
- Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.
