What's the best thing about chili? Aside from being a hearty and super simple family meal, after 3 or 4 days, the taste gets even better! (Hello, leftover meals made easy!) Gaby Dalkin of What Gaby's Cooking shares her favorite chili recipe. Enjoy!
Ingredients:
1 tablespoon vegetable oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds (less for a milder chili)
1 red bell pepper, chopped
8 garlic cloves, chopped
2 pounds lean ground beef
1/4 cup chili powder
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon sweet paprika
1 teaspoon red pepper flakes
1 tablespoon salt, or to taste
1 teaspoon dried oregano
1 28-ounce can diced tomatoes with juice
2 -15 and1/4 ounce cans kidney beans, drained
1 – 28 ounce can tomato puree
Preparation:
Heat oil in heavy large pot over medium heat. Add onions, sautee until brown. Add red bell pepper, jalapenos and garlic, sautee until slightly softened. Add beef, sautee until brown breaking up with fork, about 5 minutes. Add chili powder, cumin, coriander, paprika, red pepper flakes, salt and oregano. Mix in tomatoes with juices, tomato puree, and beans; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 50 minutes. Skim any fat from top of chili.
Serve with any of these condiments:
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
See Also:
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