Six-Alarm Beef And Bean Chili

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

   حوالي 2 د

2. 2

   Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned.

   حوالي 8 د

3. 3

   Carefully drain off most of the excess fat from the pot.

   حوالي 1 د

   ملاحظة الطاهي: Leave about a tablespoon of fat in the pot for flavor and to sauté the vegetables.

4. 4

   Add the chopped onion, bell pepper, and jalapeño pepper to the pot. Sauté for about 7 minutes, until the vegetables have softened.

   حوالي 7 د

5. 5

   Stir in the minced garlic and cook for one more minute until fragrant.

   حوالي 1 د

6. 6

   Add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne, salt, and black pepper. Stir constantly for one minute to toast the spices.

   حوالي 1 د

   ملاحظة الطاهي: Toasting the spices deepens their flavor and makes the chili more aromatic.

7. 7

   Pour in the beer to deglaze the pot, scraping up any browned bits stuck to the bottom with your spoon.

   حوالي 2 د

8. 8

   Stir in the beef broth, crushed tomatoes, and the undrained can of diced tomatoes with green chiles.

   حوالي 2 د

9. 9

   Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 2 hours. Stir occasionally.

   حوالي 2 س

   ملاحظة الطاهي: The long, slow simmer is key to developing a deep, rich flavor.

10. 10

    Stir in the rinsed and drained kidney beans and pinto beans.

    حوالي 1 د

11. 11

    Continue to simmer with the lid off for another 30 minutes, allowing the chili to thicken.

    حوالي 30 د

12. 12

    Stir in the optional hot sauce. Taste the chili and adjust seasoning with more salt or cayenne pepper if needed.

    حوالي 5 د

13. 13

    Remove the pot from the heat and let the chili rest for 10 minutes before serving.

    ملاحظة الطاهي: This allows the flavors to settle and meld together.