simple beef chili
We had ground turkey at home, which calls for a minor adjustment. They suggest cooking half the turkey the first hour, as the meat breaks down quite a bit. Then in the second hour, add the rest of the meat in 1-inch chunks, so that the resulting chili won't resemble a bolognese.
I love the ratio of the spices and feel the heat is just the right amount. This will be my go-to recipe from now on!
Simple Beef Chili
from Cook's Illustrated
2 tablespoons vegetable oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into ½-inch cubes
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2 pounds 85% lean ground beef
2 (15-ounce) cans red kidney beans, drained and rinsed
1 28-ounce can diced tomatoes, with juice
1 28-ounce can tomato puree
¼ cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon cayenne pepper
Heat oil in heavy large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, and spices; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon until no longer pink, about 3 minutes.
Add beans, tomatoes, tomato puree, and ½ teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in ½ cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt.
Serve with lime wedges, sour cream, and shredded cheddar cheese, if desired. The Kids like it with tortilla chips.