Thursday, November 03, 2005
Red Bean Chili
Thanks to RealSimple.
Red Bean Chili
hands-on time:10 minutes
total time: 45 minutes
2 to 2 1/4 lbs of lean ground beef
1 large onion, chopped
5 cloves garlic, minced
2 14 1/2 ounce cans beef broth
1/3 cup chili powder
2 teaspoons ground cumin
1 14 1/2 ounce can diced tomatoes
2 15 1/2 ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar
optional toppings and sides: grated cheddar, sour cream, miced jalpeno, corn bread
Place a saucepan over meduim-high heat. Add the beef and cook until browned, about 5 miutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the saucepan. Stir in the chili powder, cumin, and tomatoes. Reduce heat to meduim-low, cover, and let simmer for 10 minutes, Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more.
Add more or less chili powder to change heat.
Red Bean Chili
hands-on time:10 minutes
total time: 45 minutes
2 to 2 1/4 lbs of lean ground beef
1 large onion, chopped
5 cloves garlic, minced
2 14 1/2 ounce cans beef broth
1/3 cup chili powder
2 teaspoons ground cumin
1 14 1/2 ounce can diced tomatoes
2 15 1/2 ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar
optional toppings and sides: grated cheddar, sour cream, miced jalpeno, corn bread
Place a saucepan over meduim-high heat. Add the beef and cook until browned, about 5 miutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the saucepan. Stir in the chili powder, cumin, and tomatoes. Reduce heat to meduim-low, cover, and let simmer for 10 minutes, Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more.
Add more or less chili powder to change heat.
