Tuesday, October 8, 2019

Smoky Beef and Bean Chili


These picture-perfect fall days are my favorite. The sun is shining, there's a cool breeze and we can start to curl up on the couch with a bowl of warm soup or stew. Chili is one of the best make-ahead meals, because it's great for lunch or dinner and it honestly tastes better the longer it sits. This would be a good go-to recipe for any tailgate party since it's easy to prep and hold warm in a crockpot.

I like to serve mine with corn muffins on the side for dipping. For garnishes, cheddar and onions are obviously great, but I would also recommend Greek yogurt (or sour cream), corn chips, avocado and/or pico de gallo.


1. Heat olive oil over medium heat in large saucepan or Dutch oven. Add red onion and jalapeno and saute for 3 minutes.


2. Add ground beef and cook until browned, about 8 minutes, stirring often.


3. Add spices and cook for 1 minute.


4. Add tomatoes, tomato paste and beef stock; turn heat to medium-high and bring the chili to a boil.
Reduce heat to low; cover and simmer for 1 hour, stirring occasionally.


5. Stir in beans. Season the chili with salt, to taste (start with a small amount - you won't need much).


6. Ladle chili into bowls and garnish with cheese and onions.




Smoky Beef and Bean Chili
Serves 8

All you need:
1 tablespoon olive oil
1 large red onion, chopped
1 large jalapeno, chopped
2 pounds 80% lean beef (I used PRE grass-fed beef)
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 (14.5 oz.) cans fire-roasted tomatoes, with juice
2 (14.5 oz.) cans diced tomatoes with basil, garlic and oregano, with juice
1 (6 oz.) can tomato paste
2 cups beef stock (or broth)
1 (16 oz.) can dark red kidney beans, drained and rinsed
1 (15.5 oz.) can garbanzo beans, drained and rinsed
Salt, to taste

Grated extra-sharp cheddar cheese and thinly sliced green onion, for garnish

All you do:
1. Heat olive oil over medium heat in large saucepan or Dutch oven. Add red onion and jalapeno and saute for 3 minutes.
2. Add ground beef and cook until browned, about 8 minutes, stirring often.
3. Add spices and cook for 1 minute.
4. Add tomatoes, tomato paste and beef stock; turn heat to medium-high and bring the chili to a boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally.
5. Stir in beans. Season the chili with salt, to taste (start with a small amount - you won't need much).
6. Ladle chili into bowls and garnish with cheese and onions.

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