Ingredients: 1 medium onion, finely diced 2 medium carrots, diced 2 stalks celery, diced 1 jalapeno pepper, seeded and diced 3 cloves garlic, minced 2 teaspoons kosher salt, divided 2 pounds ground beef (panzafarms.com) 1 teaspoon freshly ground black pepper 3 tablespoons tomato paste 2 tablespoons chili powder 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon garlic powder 2 tablespoons apple cider vinegar, optional 1 (15-ounce) can fire-roasted tomatoes 2 cups beef broth 1 (15-ounce) can red kidney beans, drained and rinsed
Step 1: Brown the ground beef in a large Dutch oven or pot set over medium heat. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, breaking up the meat with the edge of a wooden spoon, until browned, about 6 to 7 minutes. Remove the meat from the pot with a slotted spoon into a bowl and set aside.
Step 2: Add the onions, carrots, celery, jalapeno pepper, garlic, 1 teaspoon salt, and ½ teaspoon pepper to beef fat in your pot. Cook, stirring occasionally, until the veggies are tender, about 7 to 8 minutes.
Step 3: Add the tomato paste, chili powder, smoked paprika, cumin, garlic powder, and vinegar, if using. Cook, stirring, until well combined and the spices are fragrant, about 2 minutes. Add the fire-roasted tomatoes and beef broth. Stir to combine, then bring to a rapid simmer.
Step 4: Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. If you have more time, reduce the heat to low and cook the chili, covered for about 3 hours, stirring occasionally.
Step 5: About 15 minutes prior to serving, add the beans and stir to combine. Cook uncovered until the beans are tender. Take a quick taste for seasoning, add more salt and pepper, if needed.
Step 6: Serve in bowls and add your desired toppings such as sour cream, cheddar cheese, chives, corn bread and/or corn chips.
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Beef and Bean Chili
Ingredients:
1 medium onion, finely diced
2 medium carrots, diced
2 stalks celery, diced
1 jalapeno pepper, seeded and diced
3 cloves garlic, minced
2 teaspoons kosher salt, divided
2 pounds ground beef (panzafarms.com)
1 teaspoon freshly ground black pepper
3 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
2 tablespoons apple cider vinegar, optional
1 (15-ounce) can fire-roasted tomatoes
2 cups beef broth
1 (15-ounce) can red kidney beans, drained and rinsed
Step 1:
Brown the ground beef in a large Dutch oven or pot set over medium heat. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, breaking up the meat with the edge of a wooden spoon, until browned, about 6 to 7 minutes. Remove the meat from the pot with a slotted spoon into a bowl and set aside.
Step 2:
Add the onions, carrots, celery, jalapeno pepper, garlic, 1 teaspoon salt, and ½ teaspoon pepper to beef fat in your pot. Cook, stirring occasionally, until the veggies are tender, about 7 to 8 minutes.
Step 3:
Add the tomato paste, chili powder, smoked paprika, cumin, garlic powder, and vinegar, if using. Cook, stirring, until well combined and the spices are fragrant, about 2 minutes. Add the fire-roasted tomatoes and beef broth. Stir to combine, then bring to a rapid simmer.
Step 4:
Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. If you have more time, reduce the heat to low and cook the chili, covered for about 3 hours, stirring occasionally.
Step 5:
About 15 minutes prior to serving, add the beans and stir to combine. Cook uncovered until the beans are tender. Take a quick taste for seasoning, add more salt and pepper, if needed.
Step 6:
Serve in bowls and add your desired toppings such as sour cream, cheddar cheese, chives, corn bread and/or corn chips.
Enjoy!