Post by Loupy on Oct 31, 2018 21:18:34 GMT -7
BEEF CHILI WITH BACON & BLACK BEANS
From: Bev @ www.geniuskitchen.com/recipe/beef-chili-with-bacon-black-beans-208132
“I found this recipe in the March, 2003 issue of Cook's Illustrated Magazine. We just love this chili and hope that you will, too! It is best served with the optional condiments, the more variety, the better! The flavor is better if you make it a day or two before and then reheated, which means it makes great leftovers, too
Freezes well up to one month.”
Ready in 2 hrs, 35 min
Serves: 10
INGREDIENTS:
8 ounces bacon, cut into 1/2-inch pieces (about 8 strips)
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2-inch cubes
2 tablespoons garlic, minced
1⁄4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes (or to taste)
1 teaspoon dried oregano
1⁄2 teaspoon cayenne pepper (or to taste)
2 lbs 85% lean ground beef
2 (16 ounce) cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato puree
table salt, to taste
2 limes, cut into wedges
OPTIONAL CONDIMENTS
fresh tomato, diced
avocado, diced
scallion, sliced
red onion, chopped
cilantro leaf, chopped
sour cream
shredded monterey jack cheese orcheddar cheese
DIRECTIONS
Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
Pour off all but 2 tablespoons fat, leaving bacon in pot.
Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; 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, 3 to 4 minutes.
Add beans, tomatoes, tomato puree, and 1/2 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 1/2 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 and condiments if desired.
Nutritional Information
Calories: 462
Total Fat: 25 g
Sat Fat: 9 g
Cholesterol: 77 mg
Sodium: 441 mg
Total Carbs: 33 g
Fiber: 10 g
Sugars: 8 g
Protein: 28 g
From: Bev @ www.geniuskitchen.com/recipe/beef-chili-with-bacon-black-beans-208132
“I found this recipe in the March, 2003 issue of Cook's Illustrated Magazine. We just love this chili and hope that you will, too! It is best served with the optional condiments, the more variety, the better! The flavor is better if you make it a day or two before and then reheated, which means it makes great leftovers, too
Freezes well up to one month.”Ready in 2 hrs, 35 min
Serves: 10
INGREDIENTS:
8 ounces bacon, cut into 1/2-inch pieces (about 8 strips)
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2-inch cubes
2 tablespoons garlic, minced
1⁄4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes (or to taste)
1 teaspoon dried oregano
1⁄2 teaspoon cayenne pepper (or to taste)
2 lbs 85% lean ground beef
2 (16 ounce) cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato puree
table salt, to taste
2 limes, cut into wedges
OPTIONAL CONDIMENTS
fresh tomato, diced
avocado, diced
scallion, sliced
red onion, chopped
cilantro leaf, chopped
sour cream
shredded monterey jack cheese orcheddar cheese
DIRECTIONS
Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
Pour off all but 2 tablespoons fat, leaving bacon in pot.
Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; 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, 3 to 4 minutes.
Add beans, tomatoes, tomato puree, and 1/2 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 1/2 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 and condiments if desired.
Nutritional Information
Calories: 462
Total Fat: 25 g
Sat Fat: 9 g
Cholesterol: 77 mg
Sodium: 441 mg
Total Carbs: 33 g
Fiber: 10 g
Sugars: 8 g
Protein: 28 g
