Chili from Scratch
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Ingredients
3 tablespoons vegetable oil
1 pound turkey or lean ground beef (but not combined)
Salt and freshly ground pepper
1 large onion, chopped
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon crushed fresh oregano leaves or 1 teaspoon dried
2 cups chopped tomatoes (canned, diced will do; don't bother draining)
1 or 2 fresh or dried hot chili peppers, peeled and crushed
1 pound dried pinto or beans, washed, sorted and soaked, if desired
½ cup chopped fresh coriander leaves for garnish
To make
One serving of this low-fat chili contains almost half of your daily protein supply.
Heat the oil in a large saucepan over medium-high heat. When it is hot, add the minced meat and sprinkle with salt and pepper. Adjust the heat so that it sizzles evenly and cook, stirring occasionally, until the meat is browned on all sides (5-10 minutes).Add the onion and cook, stirring occasionally, until softened and golden (3-5 minutes). Add the garlic, chili powder, cumin and oregano and cook, stirring constantly, until the mixture is fragrant (another minute).Add the tomatoes, chili and beans to the pan along with enough water to cover everything by 2-3 inches. Bring to a boil, then reduce the heat so that the mixture is evenly but not too bubbly, and cover. Cook, without stirring, for 30 minutes. After that, stir the chili every 20 minutes or so and adjust the heat so that it continues to bubble slightly; add more water, 1/2 cup at a time, if the chili starts sticking to the bottom of the pan.When the beans start to soften (30-60 minutes, depending on the type of beans and whether you soaked them or not), sprinkle with salt and pepper. Continue cooking, stirring occasionally and adding water if the pan seems too dry, until the beans are completely tender but still intact - this will take about the same amount of time as it took to soften them. When the beans are quite tender, taste, add seasoning and serve, garnished with coriander.Change it!Chili with Canned beans: Using canned beans instead of dried reduces the cooking time to about 35 minutes: Drain and rinse approximately 4 cups or 2 cans of canned beans (15 ounces each); add them instead of dried beans in the next step, without adding water. Bring the mixture to a boil, reduce the heat until bubbles form, cover and cook, stirring occasionally, until everything thickens (20 minutes or so). Then go to stepChili with all kinds of dried beans: Try black beans, white beans, chickpeas, or lentils (the lentils will be ready in 30 minutes after you add them to the pot).
Heat the oil in a large saucepan over medium-high heat. When it is hot, add the minced meat and sprinkle with salt and pepper. Adjust the heat so that it sizzles evenly and cook, stirring occasionally, until the meat is browned on all sides (5-10 minutes).Add the onion and cook, stirring occasionally, until softened and golden (3-5 minutes). Add the garlic, chili powder, cumin and oregano and cook, stirring constantly, until the mixture is fragrant (another minute).Add the tomatoes, chili and beans to the pan along with enough water to cover everything by 2-3 inches. Bring to a boil, then reduce the heat so that the mixture is evenly but not too bubbly, and cover. Cook, without stirring, for 30 minutes. After that, stir the chili every 20 minutes or so and adjust the heat so that it continues to bubble slightly; add more water, 1/2 cup at a time, if the chili starts sticking to the bottom of the pan.When the beans start to soften (30-60 minutes, depending on the type of beans and whether you soaked them or not), sprinkle with salt and pepper. Continue cooking, stirring occasionally and adding water if the pan seems too dry, until the beans are completely tender but still intact - this will take about the same amount of time as it took to soften them. When the beans are quite tender, taste, add seasoning and serve, garnished with coriander.Change it!Chili with Canned beans: Using canned beans instead of dried reduces the cooking time to about 35 minutes: Drain and rinse approximately 4 cups or 2 cans of canned beans (15 ounces each); add them instead of dried beans in the next step, without adding water. Bring the mixture to a boil, reduce the heat until bubbles form, cover and cook, stirring occasionally, until everything thickens (20 minutes or so). Then go to stepChili with all kinds of dried beans: Try black beans, white beans, chickpeas, or lentils (the lentils will be ready in 30 minutes after you add them to the pot).
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Author:Admin
Published: 11/20/2023 10:42 PM
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