Chili with beef and beans
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This flavorful chili is made with tender ribeye steak, beans, corn, and a bouquet of spices. But the truly piquant flavor comes from four types of fresh peppers, ranging from sweet to hot: bell, poblano, Anaheim, and serrano. The hotter the pepper, the finer it should be chopped to ensure even heat distribution throughout the chili. Serve with sour cream for a mellower taste.
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.
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
- 2 tablespoons of vegetable oil
- 700 g boneless ribeye steak, trim off excess fat and cut the meat into 1 cm pieces.
- 1 cup finely chopped yellow onion
- 1 cup finely chopped poblano pepper, seeded
- 3/4 cup red bell pepper, seeded and finely diced
- 1/2 cup seeded Anaheim pepper, finely diced
- 1 tablespoon crushed serrano pepper with seeds
- 1 tbsp. minced garlic
- 2 tsp chili powder
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 bottle (0.33 l) of light beer
- 1 tablespoon pureed chipotle peppers in adobo sauce
- 1 can (800 g) of canned crushed tomatoes
- 2 x 14 oz cans pinto beans, rinsed
- 1 can (425 g) kidney beans, rinsed
- 1 cup frozen corn kernels
Toppings
- Sour cream or Greek yogurt
- Grated cheddar
- Thinly sliced green onions
- Coriander leaves
- Tortilla chips
We recommend
Recipes with similar ingredients: beef, tomatoes, pinto beans, Kidney beans, corn, sweet pepper, coriander, cumin, poblano pepper, cheddar cheese, sour cream
Cooking the dish according to the recipe:
- Heat oil in a medium Dutch oven over medium-high heat. When hot, add the meat and cook until browned on all sides, 4-5 minutes. Transfer to a baking sheet and reduce heat to medium.
- Add the onion, poblano, bell, Anaheim, Serrano peppers, and garlic to the pot and cook until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne, and 1 teaspoon salt; cook for another 2–3 minutes to toast the spices. Then add the tomato paste; cook, stirring, for 2 minutes to toast and incorporate the tomato paste into the vegetables.
- Add the beer and stir, scraping up any browned bits. Bring to a boil and cook until the liquid is reduced by half, 5 minutes. Add the chipotle puree, tomatoes, whole beans, corn, and ribeye.
- Bring the chili to a boil and simmer, partially covered, for 30 minutes, until thickened and the meat is very tender. Season with salt to taste. Serve with your choice of toppings.
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