Classic Beef and Two-Bean Chili
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Ingredients
3 cups unsalted chicken stock (such as Swanson)
2 tablespoons achiote paste
2 dried arbol-style chili peppers, without stems and seeds
1 dried chili pasilla without stems and seeds
1 dried guajillo chili without stems and seeds
2 cans of red beans (15 oz each), rinsed, dried, and divided
2 15-ounce cans of small red beans, rinsed, dried, and divided
1 tablespoon canola oil, divided
1 ½ pounds ground beef tenderloin in chili powder, butchered
1 ½ cups chopped yellow onion
1 ½ cups chopped red bell pepper
1 tablespoon ground cumin
1 tablespoon brown sugar
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 garlic cloves, chopped
1 bottle (12 oz) of Negra Modelo or Beck's dark beer
1 can whole peeled tomatoes, skinless (28 oz.)
To make
Braising the chili in the oven, rather than on the stove, prevents it from burning at the bottom of the pan. Aciote pasta and dried whole chili peppers can be found in Latin markets. Ask your butcher to prepare ground chili beef, a coarser grind that requires a 1/2-inch plate in a meat grinder.
Combine the first 5 ingredients in a medium saucepan; bring to a boil over medium heat. Stir well to dissolve the ahiote paste. Cover the pan and remove from the heat; let stand for 30 minutes. Combine the stock mixture, 1 can of beans, and 1 can of small red beans in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Set aside.Preheat the oven to 325 degrees.Preheat a large roasting pan over high heat. Add 1 1/2 teaspoons of oil to the skillet; stir to coat. Add half of the beef; cook for 4 minutes or until lightly browned, stirring occasionally. Remove the beef from the pan. Repeat with the remaining 1 1/2 teaspoons of butter and beef. Reduce heat to medium-high. Add the onion, bell pepper, cumin, sugar, salt, black pepper, and garlic; simmer for 4 minutes or until the vegetables are tender.Add the beer to the pan; cook for 5 minutes or until the liquid is reduced by half. Add tomatoes; crush well with a spoon or tongs. Add the beef. Add the stock mixture, remaining 1 can of beans, and remaining 1 can of small red beans. Cover loosely to allow steam to escape; bake at 325 ° C for 90 minutes.
Combine the first 5 ingredients in a medium saucepan; bring to a boil over medium heat. Stir well to dissolve the ahiote paste. Cover the pan and remove from the heat; let stand for 30 minutes. Combine the stock mixture, 1 can of beans, and 1 can of small red beans in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Set aside.Preheat the oven to 325 degrees.Preheat a large roasting pan over high heat. Add 1 1/2 teaspoons of oil to the skillet; stir to coat. Add half of the beef; cook for 4 minutes or until lightly browned, stirring occasionally. Remove the beef from the pan. Repeat with the remaining 1 1/2 teaspoons of butter and beef. Reduce heat to medium-high. Add the onion, bell pepper, cumin, sugar, salt, black pepper, and garlic; simmer for 4 minutes or until the vegetables are tender.Add the beer to the pan; cook for 5 minutes or until the liquid is reduced by half. Add tomatoes; crush well with a spoon or tongs. Add the beef. Add the stock mixture, remaining 1 can of beans, and remaining 1 can of small red beans. Cover loosely to allow steam to escape; bake at 325 ° C for 90 minutes.
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Author:Admin
Published: 11/20/2023 8:33 PM
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