“Red Bean Beef Chili”

What’s a rainy, chilly weekend without a slow-simmering pot of homemade chili? Try my Red Bean Beef Chili on for size. Sunday is football day and I cannot think of a better day for a tummy-warming meal for all. Yes, I know the internet is filled with hundreds of chili recipes but I think of two things when I come up with my versions of an all-time classic.

One is remembering what my Mom’s chili always tasted like on a cold day. And two because being born and raised in Ohio you will have tried Cincinnati Chili. Therefore, all that is left is your imagination and the flavors you enjoy most in your chili. Changing just a few ingredients can change the flavor profile a bit or immensely. I love experimenting with new flavors and seeing what works and doesn’t work.

Red Bean Beef Chili

I love spicy chili, hot chili, mild chili, beans, no beans, vegetable chili, turkey, or chicken. So, if you like subtle flavor then I think this chili recipe is calling your name. Lean 93/7 ground beef is used for less fat. No draining was needed since I used lean meat.If you enjoy more fat in your meat then switch to 80/20, however you will need to drain some of the fat. Cook beef with onions, garlic, bell pepper, and chilies until beef is browned and vegetables are softened. Add in 1/2 t. each of salt and black pepper. It’s important to layer seasoning between each additional of ingredients.

Red Bean Beef Chili

The next step and I think the most important step is to add in all other dry seasonings and cook them for a 1 minute to toast and concentrate flavors. This will add another dimension or layer of flavor enhancing the end results, one fabulous pot of chili. Stir in tomatoes, tomato paste, and beef broth. Now cover and low simmer your chili for 2 hours, stirring occasionally to keep from sticking on bottom. At this point adjust salt and pepper to taste then add in red beans. I only use one can but if you love beans add in one more can. Stir in more beef broth if chili is too thick for you. Cover and cook chili an additional 30 minutes.

Red Bean Beef Chili

Chili is ready and waiting. ladle this deliciously mild chili into serving bowls and top with your favorite toppings like sour cream, cheddar, and onions. For a bit of added crunch use tortilla strips or corn chips. Corn chips are a kid favorite. Nothing satisfies like a bowl of chili so on the next game day or movie night, here’s your recipe. Did I mention this chili makes great chili dogs or chili cheese fries. Sounds like a great food adventure for all. Hashtag Chowdownlowdown or leave a comment below. Enjoy!

Red Bean Beef Chili

Red Bean Beef Chili

 

Red Bean Beef Chili

2 T. Canola oil

3-pounds lean ground beef (93/7)

1/2 t. each kosher salt and black pepper

1 large yellow onion, chopped

1 green bell pepper, chopped

2 Anaheim chiles, chopped

2 garlic cloves, minced

1 T. Mexican hot chile powder (McCormick brand)

1 T. Ancho chile powder

1 1/2 T. Guajillo chile powder

1 t. ground mustard

2 t. ground cumin

1 t. dried oregano

1 t. cayenne pepper

1 T. unsweetened cocoa powder

1 t. granulated sugar

3 – 14.5 oz. cans diced fire roasted tomatoes

1 – 6 oz. can tomato paste

3 cups low-sodium beef broth

1 – 15.5 oz. can small red beans, rinsed and drained (Goya brand)

Sour cream, cheddar cheese, green onions, tortilla strips, (optional toppings)

 

In a 6-quart Dutch oven, heat oil over medium-high heat. Brown beef with salt, pepper, onion, bell pepper, chiles, and garlic, breaking up chunks of meat as it cooks. This will take about 10 minutes.

Add in all chile powders, mustard, cumin, oregano, cayenne, cocoa powder, and sugar. Stir to combine and cook 1 minute.

Mix in tomatoes, tomato paste, and beef broth. Cover and low simmer for 2 hours, stirring occasionally.

Add in red beans and cook 30 minutes more.

Adjust seasonings to taste and add water if too thick.

Ladle chili into servings bowls and garnish with desired toppings.

 

Makes 8 servings.