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.
Een origineel recept van Forkin
- Totale tijd
- 3 uur 30 min
- Porties
- 8
- Moeilijkheid
- Gemiddeld
- Per portie
- 508 kcal
Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 2 elolive oil
- 900 gground beef, 85% lean recommended
- 2 styellow onion, chopped
- 1 stgreen bell pepper, chopped
- 3 stjalapeño pepper, finely chopped, seeds removed for less heat
- 5 teentjegarlic, minced
- 2 eltomato paste
- 3 elchili powder
- 1 elground cumin
- 1 elsmoked paprika
- 1 tldried oregano
- 1 tlcayenne pepper, or more, to taste
- 1,5 tlsalt
- 1 tlblack 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 elhot sauce(optioneel)
Keukengerei
large pot · spoon · cutting board · knife
De bereidingswijze
Stap voor stap
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Ongeveer 2 min
- 2
Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned.
Ongeveer 8 min
- 3
Carefully drain off most of the excess fat from the pot.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 7 min
- 5
Stir in the minced garlic and cook for one more minute until fragrant.
Ongeveer 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 min
- 8
Stir in the beef broth, crushed tomatoes, and the undrained can of diced tomatoes with green chiles.
Ongeveer 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.
Ongeveer 2 uur
Tip van de kok: The long, slow simmer is key to developing a deep, rich flavor.
- 10
Stir in the rinsed and drained kidney beans and pinto beans.
Ongeveer 1 min
- 11
Continue to simmer with the lid off for another 30 minutes, allowing the chili to thicken.
Ongeveer 30 min
- 12
Stir in the optional hot sauce. Taste the chili and adjust seasoning with more salt or cayenne pepper if needed.
Ongeveer 5 min
- 13
Remove the pot from the heat and let the chili rest for 10 minutes before serving.
Tip van de kok: This allows the flavors to settle and meld together.
Per portie
Voedingswaarden
- Calorieën
- 507,9kcal
- Eiwit
- 28,7g
- Koolhydraten
- 32,5g
- Vet
- 28,4g
- Vezels
- 9,3g
- Suiker
- 8,7g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.