Favorite chili

I have a new favorite chili recipe! Not that I consume a lot of chili or make it that regularly, but I know a good one when I eat it. And this one – well, I’ll be making it again very soon. The original recipe is here. Hot damn!

Two-Bean Chili with Vegetables (adapted from Bon Appetit, December 2001)

  • 3 tablespoons butter
  • 2 large onions, chopped
  • 4 garlic cloves, chopped
  • 2 pounds ground beef
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes
  • 7 ounces beef broth, 8 ounces leftover red wine
  • 2 medium white potatoes, peeled, diced
  • 2 large carrots, peeled, diced
  • 1 red bell pepper, diced
  • 3/4 cup chili sauce
  • 1 15 1/4-ounce can kidney beans, drained
  • 1 15-ounce can black beans, drained

 

Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and sauté until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 70 minutes. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes. Serve with creme fraiche, fresh diced tomatoes, sliced avocado, and salsa on the top. Yum!
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