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+ servings
Beef Chili

BEEF CHILI

Always a culiniary delight
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Prep Time 5 minutes
Cook Time 3 hours 40 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories

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.
Keyword Beef, Beef Chili, chili verde
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