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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 3 godz. 30 min
- Porcje
- 8
- Trudność
- Średni
- Na porcję
- 508 kcal
Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 2 łyżkaolive oil
- 900 gground beef, 85% lean recommended
- 2 szt.yellow onion, chopped
- 1 szt.green bell pepper, chopped
- 3 szt.jalapeño pepper, finely chopped, seeds removed for less heat
- 5 ząbekgarlic, minced
- 2 łyżkatomato paste
- 3 łyżkachili powder
- 1 łyżkaground cumin
- 1 łyżkasmoked paprika
- 1 łyżeczkadried oregano
- 1 łyżeczkacayenne pepper, or more, to taste
- 1,5 łyżeczkasalt
- 1 łyżeczkablack 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 łyżkahot sauce(opcjonalnie)
Sprzęt
large pot · spoon · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Około 2 min
- 2
Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned.
Około 8 min
- 3
Carefully drain off most of the excess fat from the pot.
Około 1 min
Wskazówka kucharza: 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.
Około 7 min
- 5
Stir in the minced garlic and cook for one more minute until fragrant.
Około 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.
Około 1 min
Wskazówka kucharza: 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.
Około 2 min
- 8
Stir in the beef broth, crushed tomatoes, and the undrained can of diced tomatoes with green chiles.
Około 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.
Około 2 godz.
Wskazówka kucharza: The long, slow simmer is key to developing a deep, rich flavor.
- 10
Stir in the rinsed and drained kidney beans and pinto beans.
Około 1 min
- 11
Continue to simmer with the lid off for another 30 minutes, allowing the chili to thicken.
Około 30 min
- 12
Stir in the optional hot sauce. Taste the chili and adjust seasoning with more salt or cayenne pepper if needed.
Około 5 min
- 13
Remove the pot from the heat and let the chili rest for 10 minutes before serving.
Wskazówka kucharza: This allows the flavors to settle and meld together.
Na porcję
Wartości odżywcze
- Kalorie
- 507,9kcal
- Białko
- 28,7g
- Węglowodany
- 32,5g
- Tłuszcz
- 28,4g
- Błonnik
- 9,3g
- Cukry
- 8,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.