BEEF CHILI
Always a culiniary delight
Equipment
- 2 Pot
- 1 flameproof casserole
Ingredients
- 1 pound kidney beans soaked overnight
- 1 pound ground beef
- 2 tablespoons olive oil
- 2 large onions chopped
- 2 cloves garlic chopped
- 1 can 32 ounces whole peeled tomatoes, crushed in a bowl
- 1 dried Anaheim pepper crushed (or use another mild dried pepper)
- 3 cups water
- 2 tablespoons ground chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- Salt and black pepper to taste
- 1/4 pound sharp Cheddar cheese grated
- 2 bunches scallions trimmed and sliced
Instructions
- Drain the beans and transfer them to a pot. Add enough water to cover them by 2 inches. Bring to a boil, reduce the heat, and simmer the beans for 1 1/2 hours. Drain them and set them aside.
- In a flameproof casserole, brown the beef over medium-high heat, stirring, until the meat loses its pink color. Transfer the meat to a bowl.
- Wipe out the pan. Add the oil and heat it. Add the onions and cook over medium heat for 10 minutes, stirring often. Stir in the garlic and cook for 1 minute.
- Return the meat to the pan. Add the tomatoes and their liquid, the dried pepper, water, chili powder, oregano, cumin, salt, and black pepper. Bring to a boil, lower the heat, and cover the pan. Simmer the chili for 1 hour.
- Add the beans and continue cooking for 1 hour. If the mixture seems dry, add more water.
- Taste the chili and add more salt and pepper if you like. Serve at once, sprinkled with the Cheddar cheese and scallions.