DinnerMain Course

Brian's Style Chili Colorado

Name: Brian's Style Chili Colorado
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 racions
Cuisine: american
Ingredients: 454 g ground beef; 454 g beef chuck steak cut into 2-3 cm cubes; 2 gra garlic crushed; 1 u yellow onion chopped; 2 u celery chopped; 1 u green bell pepper chopped; 227 g canned tomato sauce; 1,5 cs chili powder; 1 ct salt; 0,25 ct dried oregano; 0,25 ct ground cumin; 454 g canned stewed tomatoes undrained; 0,75 tassa salsa verde; 85 g canned pickled jalapeno drained and chopped; 908 g canned kidney beans in chili sauce undrained; 355 ml lager beer

A rich and hearty American-style chili made with two types of beef, beans, and a medley of vegetables. The dish is slowly simmered with beer and a blend of spices for a deep, complex flavor that's perfect for a cold day.

Una recepta original de Forkin

Temps total: 1 h 40 min
Racions: 6
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir api. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

454 gground beef
454 gbeef chuck steak, cut into 2-3 cm cubes
2 gragarlic, crushed
1 uyellow onion, chopped
2 ucelery, chopped
1 ugreen bell pepper, chopped
227 gcanned tomato sauce
1,5 cschili powder
1 ctsalt
0,25 ctdried oregano
0,25 ctground cumin
454 gcanned stewed tomatoes, undrained
0,75 tassasalsa verde
85 gcanned pickled jalapeno, drained and chopped
908 gcanned kidney beans in chili sauce, undrained
355 mllager beer

Estris

wooden spoon · cutting board · knife · large pot or dutch oven

Elaboració

Pas a pas

1
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 2 min
2
Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain off any excess fat if desired.
Uns 7 min
Nota de cuina: Getting a good brown crust on the meat develops a deeper flavor for the final chili.
3
Add the cubed beef chuck steak to the pot and sear on all sides until browned.
Uns 6 min
4
Stir in the crushed garlic and cook for 30 seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to let the garlic burn, as it will become bitter.
5
Add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Uns 7 min
6
Sprinkle in the chili powder, salt, dried oregano, and ground cumin. Stir constantly for one minute to toast the spices and coat the meat and vegetables.
Uns 1 min
Nota de cuina: Toasting the spices awakens their aromatic oils and enhances their flavor.
7
Pour in the tomato sauce, stewed tomatoes, and salsa verde, stirring to combine everything well.
Uns 1 min
8
Gently fold in the canned kidney beans with their sauce and the chopped pickled jalapenos.
Uns 1 min
9
Pour the beer over the top of the chili mixture. Do not stir.
Uns 1 min
Nota de cuina: Allowing the beer to sit on top as it comes to a simmer helps build a distinct layer of flavor.
10
Bring the chili to a gentle simmer, then reduce the heat to low.
Uns 3 min
11
Cover the pot and let it simmer for at least 60 minutes, stirring occasionally. For a richer flavor and more tender beef, simmer for up to 90 minutes.
Uns 1 h
12
Taste and adjust seasoning with more salt if needed before serving.

Conservació

Com conservar-ho

Store leftover chili in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.