Chili with sour cream ranch

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 279, total fat 14 G., saturated fats 5 G., proteins 22 G., carbohydrates 18 G., fiber 6 G., cholesterol 63 mg, sodium 668 mg, sugar 6 G.

This hearty Tex-Mex dish is made with ground beef, red beans, tomatoes, and plenty of spices, including chili peppers. Everything is simmered until it becomes a hearty, warming chili con carne.SpanishThis chili with meat is perfect for winter. The highlight of this chili is its toppings. Just for serving, make a quick sour cream with ranch dressing and open a can of deep-fried crispy onions (or make homemade onion rings).

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chile

3 tablespoons of vegetable oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 red jalapeños, seeded and finely chopped
2 tbsp tomato paste
1 canned chipotle peppers in adobo sauce, seeded and chopped
3 tbsp. chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
900 g of ground beef shoulder
2 cans of 400g canned chopped tomatoes
2 x 425g cans kidney beans (reserve liquid)
1 bay leaf

Sour cream ranch

1.5 cups sour cream
1.5 tablespoons apple cider vinegar
2 tbsp chopped fresh cilantro
2 tablespoons chopped fresh chives
2 green onions, thinly sliced
Canned fried onions, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the chili:

Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell pepper, and jalapeño and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the tomato paste, chipotle peppers, chili powder, cumin, coriander, and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1-2 tablespoons of water if the mixture becomes too dry, about 3 minutes.

Add the ground beef, season with salt and pepper, and cook, stirring and breaking up the pieces, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 teaspoon salt, and 1 cup water. Bring to a boil, then reduce the heat to medium.
Continue to simmer, stirring occasionally, until the chili thickens, 40-45 minutes. Remove the bay leaf and season with salt and chili pepper to taste.
Meanwhile, prepare the sour cream ranch:

Combine sour cream, vinegar, cilantro, green onions, and chives in a bowl. Add 1 teaspoon of salt and a pinch of freshly ground black pepper; stir until smooth. Cover and refrigerate until ready to serve.
Divide the chili among plates and top with sour cream and fried onions.