Beef chili with beans and your choice of dressing
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Beef chili with beans and your choice of dressing - a detailed recipe.
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:
- 1100 g of ground beef
- 1 can (790 g) chopped tomatoes
- 1 can (425 g) red beans, rinsed
- 1 can (425 g) pinto beans, rinsed
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 3 tbsp. chili powder
- 1.5 tsp chipotle chili powder
- 2 tbsp tomato paste
- 1 tbsp. brewed coffee
Toppings:
- Finely chopped fried bacon
- Grated cheddar
- Crumbled cornbread
- Corn chips
- French-style fried onions
- Sliced red onion
- Finely chopped tomatoes (see recipe)
- Sour cream
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Recipes with similar ingredients: ground beef, red beans, pinto beans, chili seasoning, chipotle pepper, tomatoes, tomato paste, bacon, cheddar cheese, cornbread, sour cream, coffee
Cooking the dish according to the recipe:
- To prepare chili: Heat oil in a large wok over medium heat.
Add the ground beef and 1.5 teaspoons of salt and cook, stirring and breaking up any lumps with a wooden spoon, until golden brown, about 10 minutes. Use a slotted spoon to remove to a bowl. - Reduce the heat slightly, add the onion to the pan, and cook, stirring occasionally, for about 5 minutes, until softened. Add the chili powder and chipotle powder and cook for 30 seconds, stirring. Add the tomato paste; cook, stirring, for about 30 seconds more.
Return the browned meat to the pan, add the tomatoes, coffee, and 2 cups of water. Bring to a gentle simmer, then reduce heat to low and simmer, partially covered, for 1 hour. Skim off any excess fat that may float to the surface during cooking. - After an hour, add the red beans and pinto beans. Continue cooking, partially ajar, until the flavors meld, another 30 minutes.
For toppingServe the chili in bowls. Divide all the dressings into small bowls and dishes so guests can add them to their liking.
Author of the recipe - Patricia Heaton is an American actress, comedian, and producer.
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