Six-Alarm Beef And Bean Chili
A hearty and intensely flavorful chili made with ground beef, two types of beans, and a trio of peppers for a serious kick. This chili is slow-simmered with beer and a blend of spices, creating a deep, complex flavor that's perfect for a cold day.
En original opskrift af Forkin
- Tid i alt
- 3 t. 30 min.
- Portioner
- 8
- Sværhedsgrad
- Mellem
- Pr. portion
- 508 kcal
Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 2 spsk.olive oil
- 900 gground beef, 85% lean recommended
- 2 stk.yellow onion, chopped
- 1 stk.green bell pepper, chopped
- 3 stk.jalapeño pepper, finely chopped, seeds removed for less heat
- 5 fedgarlic, minced
- 2 spsk.tomato paste
- 3 spsk.chili powder
- 1 spsk.ground cumin
- 1 spsk.smoked paprika
- 1 tsk.dried oregano
- 1 tsk.cayenne pepper, or more, to taste
- 1,5 tsk.salt
- 1 tsk.black pepper, freshly ground
- 355 mlbeer, lager or amber ale
- 480 mlbeef broth
- 794 gcanned crushed tomatoes
- 280 gcanned diced tomatoes with green chiles, undrained
- 425 gcanned kidney beans, rinsed and drained
- 425 gcanned pinto beans, rinsed and drained
- 1 spsk.hot sauce(valgfrit)
Udstyr
large pot · spoon · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 2 min.
- 2
Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned.
Ca. 8 min.
- 3
Carefully drain off most of the excess fat from the pot.
Ca. 1 min.
Kokkens note: Leave about a tablespoon of fat in the pot for flavor and to sauté the vegetables.
- 4
Add the chopped onion, bell pepper, and jalapeño pepper to the pot. Sauté for about 7 minutes, until the vegetables have softened.
Ca. 7 min.
- 5
Stir in the minced garlic and cook for one more minute until fragrant.
Ca. 1 min.
- 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.
Ca. 1 min.
Kokkens note: Toasting the spices deepens their flavor and makes the chili more aromatic.
- 7
Pour in the beer to deglaze the pot, scraping up any browned bits stuck to the bottom with your spoon.
Ca. 2 min.
- 8
Stir in the beef broth, crushed tomatoes, and the undrained can of diced tomatoes with green chiles.
Ca. 2 min.
- 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.
Ca. 2 t.
Kokkens note: The long, slow simmer is key to developing a deep, rich flavor.
- 10
Stir in the rinsed and drained kidney beans and pinto beans.
Ca. 1 min.
- 11
Continue to simmer with the lid off for another 30 minutes, allowing the chili to thicken.
Ca. 30 min.
- 12
Stir in the optional hot sauce. Taste the chili and adjust seasoning with more salt or cayenne pepper if needed.
Ca. 5 min.
- 13
Remove the pot from the heat and let the chili rest for 10 minutes before serving.
Kokkens note: This allows the flavors to settle and meld together.
Pr. portion
Næringsindhold
- Kalorier
- 507,9kcal
- Protein
- 28,7g
- Kulhydrat
- 32,5g
- Fedt
- 28,4g
- Kostfibre
- 9,3g
- Sukker
- 8,7g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover chili in an airtight container in the refrigerator; the flavor improves overnight.
Reheat gently on the stovetop or in the microwave until hot throughout.