Friday, October 22, 2010
Three Bean and Beef Chili
The days are still nice and warm here in Nashville. We’re talking 70 to 80 degrees most days. But the nights? Oh, the nights are wonderfully, finally, cool. You know the kind of nights I’m talking about. The kind that make you want to be outside sitting around a campfire roasting marshmallows. Or cozy in bed under a pile of blankets with the windows open. Or sitting at the dinner table (or in front of the television) eating a bowl of something warm and hearty. Ah fall… how I’ve missed you.
And folks, let me tell you, I’ve missed this chili too. However, before I tell you about it, let me start off by saying that I know this is not a true, Texas-style, meat-and-nothing-else chili. But I’m okay with that. So chili-purists, please keep your objections to yourself – and forward me your recipes, because I’d love to try them.
Now about this chili... It’s got beans – pinto, black, and kidney. It’s also got lean ground beef and some carrots and red bell pepper to make it a little healthier. To top it off, it’s a little smoky because it gets its heat from chipotle peppers in adobo sauce. (Chipotle peppers are actually just smoked jalapenos.) Basically, this chili is ridiculously delicious. It’s also versatile. We eat it as is, tuck it inside tortillas to make chili burritos, serve it over brown rice, and always top it with sour cream and cheese. It’s one of the few recipes I make repeatedly throughout the fall and winter. Give it a try for your next family dinner or football watching party. It might just become your new go-to chili. Beans and all.
Three Bean and Beef Chili
Adapted from Ellie Krieger via Food Network
1 T. olive oil
1 medium onion, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
3 cloves garlic, minced
2 tsp. ground cumin
1 lb. lean ground beef (90 percent lean)
28 oz. can crushed tomatoes
2 cups water
1 chipotle pepper in adobo sauce, seeded and minced
2 tsp. adobo sauce from the can of chipotles
1/2 tsp. dried oregano
Salt and freshly ground black pepper, to taste
15 oz. can black beans, rinsed and drained
15 oz. can pinto beans, rinsed and drained
15 oz. can kidney beans, rinsed and drained
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, carrots. Cover the pot and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
Add the cumin and the garlic and cook, stirring constantly, for 1 minute. Add the ground beef, and raise the heat to high. Cook the beef until no longer pink.
Stir in the tomatoes, water, chipotles, adobo sauce, oregano, and salt and pepper to taste. Bring the chili to a boil, then reduce the heat to medium-low. Simmer, partially covered, stirring occasionally, for 30 minutes.
Stir in the beans and continue cooking, partially covered, for 20 minutes.
Season to taste with salt and pepper. Serve hot.
Serves 6 to 8.