Chili by Ree Drummond
Votes: 2
Time: 1 hour 50 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Ree Drummond's Chili - A step-by-step guide to cooking.
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:
- 1150 g beef neck, cut into large cubes, season with salt and pepper
- 1150 g of ground beef
- 4 cans (16 oz. each) pinto beans, drained and rinsed
- 4 cans (450g each) red kidney beans, drained and rinsed
- 1 can (400 g) of canned whole tomatoes
- 1 tbsp. vegetable oil
- 6 cloves of garlic, pressed through a garlic press
- 600 grams of beer
- 3 guajillo peppers, cut into strips with scissors
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp oregano
- 3/4 cup masa harina cornmeal
- Pico de Gayo, tortilla, sour cream and lime wedges for serving
We recommend
Recipes with similar ingredients: beef, Kidney beans, pinto beans, tomatoes, corn, light beer, guajillo pepper, garlic, chili seasoning, cumin, oregano, pico de gallo sauce, tortilla, lime, sour cream
Cooking the dish according to the recipe:
- Heat a large heavy-bottomed skillet. Add oil and fry the meat over medium heat until golden brown, 7 to 8 minutes. Remove the meat and fry the ground beef until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then add the tomatoes. Return the meat to the skillet and pour in the beer. Add the guajillo peppers and bring the sauce to a simmer.
Add dry spices: chili, cumin, oregano, and 2 tablespoons of salt, simmer briefly over high heat, and continue to cook, reducing the heat, for 10 minutes to combine the flavors. - In a separate bowl, dissolve the cornmeal with enough water. Add the slurry to the sauce and simmer until thickened, 5 to 10 minutes; season with salt and pepper to taste. Stir in the red and pinto beans and simmer over low heat for 1 hour.
Serve with fresh Pico de Gallo salsa and tortillas, put a spoonful of sour cream on each serving, garnish with lime wedges.
Categories:
recipe / Dinner / Soups / Thick soups and stews / / American cuisine / Ree Drummond
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