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.
Оригинальный рецепт от Forkin
- Общее время
- 3 ч 30 мин
- Порции
- 8
- Сложность
- Средне
- На порцию
- 508 kcal
Информация об аллергенах: может содержать глютен. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
- 2 ст. л.olive oil
- 900 gground beef, 85% lean recommended
- 2 шт.yellow onion, chopped
- 1 шт.green bell pepper, chopped
- 3 шт.jalapeño pepper, finely chopped, seeds removed for less heat
- 5 зубчикgarlic, minced
- 2 ст. л.tomato paste
- 3 ст. л.chili powder
- 1 ст. л.ground cumin
- 1 ст. л.smoked paprika
- 1 ч. л.dried oregano
- 1 ч. л.cayenne pepper, or more, to taste
- 1,5 ч. л.salt
- 1 ч. л.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 ст. л.hot sauce(необязательно)
Инвентарь
large pot · spoon · cutting board · knife
Приготовление
Шаг за шагом
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Около 2 мин
- 2
Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned.
Около 8 мин
- 3
Carefully drain off most of the excess fat from the pot.
Около 1 мин
Совет повара: 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.
Около 7 мин
- 5
Stir in the minced garlic and cook for one more minute until fragrant.
Около 1 мин
- 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.
Около 1 мин
Совет повара: 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.
Около 2 мин
- 8
Stir in the beef broth, crushed tomatoes, and the undrained can of diced tomatoes with green chiles.
Около 2 мин
- 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.
Около 2 ч
Совет повара: The long, slow simmer is key to developing a deep, rich flavor.
- 10
Stir in the rinsed and drained kidney beans and pinto beans.
Около 1 мин
- 11
Continue to simmer with the lid off for another 30 minutes, allowing the chili to thicken.
Около 30 мин
- 12
Stir in the optional hot sauce. Taste the chili and adjust seasoning with more salt or cayenne pepper if needed.
Около 5 мин
- 13
Remove the pot from the heat and let the chili rest for 10 minutes before serving.
Совет повара: This allows the flavors to settle and meld together.
На порцию
Пищевая ценность
- Калории
- 507,9kcal
- Белок
- 28,7g
- Углеводы
- 32,5g
- Жиры
- 28,4g
- Клетчатка
- 9,3g
- Сахара
- 8,7g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.