Beef Chili With Bacon and Black Beans

wtorek, 18 lutego 2014

Beef Chili With Bacon and Black Beans

Time: 2 hrs 35 mins

Ingredients

  • 8 ounces bacon, cut into 1/2-inch pieces (about 8 strips)
  • 2 medium onions, chopped fine (about 2 cups)
  • 1 red bell pepper, cut into 1/2-inch cubes
  • 2 tablespoons garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 2 lbs 85% lean ground beef
  • 2 (16 ounce) cans black beans, drained and rinsed
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 (28 ounce) can tomato puree
  • table salt, to taste
  • 2 limes, cut into wedges

Directions

  • 1 Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
  • 2 Pour off all but 2 tablespoons fat, leaving bacon in pot.
  • 3 Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
  • 4 Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
  • 5 Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
  • 6 Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
  • 7 Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
  • 8 Adjust seasoning with additional salt.
  • 9 Serve with lime wedges and condiments if desired.

0 komentarze :

Prześlij komentarz