Chili: Simple Beef Chili with Kidney Beans
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 1/4 cup chili powder
- 1 avocado
- table salt
- 2 teaspoons ground coriander
- 2 limes
- 1 28 oz can diced tomatoes with juice
- 1 28 oz can tomato puree
- 6 medium garlic cloves minced
- 2 medium onions chopped fine (about 2 cups)
- 1 red pepper cut into 1/2 inch cubes
- 1 teaspoon dried oregano
- 2 pounds 85 percent lean ground beef i use 1 1/2 pounds
- 2 15 oz cans red kidney beans drained and rinsed
- Carbohydrate 31.3018483472329 g
- Cholesterol 77.1107029 mg
- Fat 24.3808564711057 g
- Fiber 10.6058975382769 g
- Protein 28.8471366362163 g
- Saturated Fat 7.57453036152338 g
- Serving Size 1 1 Serving (350g)
- Sodium 594.135909858619 mg
- Sugar 20.6959508089561 g
- Trans Fat 2.83652390764699 g
- Calories 447 calories
1. Heat oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook; breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes. 2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer) until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
