I went to the liquor store to get the brandy and red wine after finding an excellent recipe for sangria. I was in line behind a man who claimed to have worked as a bartender for 20 years and who advised me that the recipe needed a few tweaks if I wanted to make it like the pros. So, this is what he said to me. Many thanks to the other contributors for their delectable submissions as well.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 tablespoons vegetable oil, divided
- 2 medium bell peppers, chopped
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 pounds ground beef
- 2 (16 ounce) cans crushed tomatoes
- 2 cups beef broth
- ¼ cup chili powder
- 3 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 (16 ounce) can red kidney beans, drained
- 1 (16 ounce) can black beans, drained
Instructions
- Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
- Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
- Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
- Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.
- You can use corn oil instead of vegetable oil.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 10 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 905 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the ingredients but not the directions. I cooked the beef, onions, peppers, and garlic all together in the large soup pot. It seemed easier and less time consuming. Plus there was one less dish to wash. This is a thick, meaty chili.
This has excellent flavor and reminded me of chili from a restaurant chain I ate at often growing up. It did need more salt than the recipe called for but other than that it was perfect. Save yourself a dirty dish and an extra step by browning all the meat at once in the soup pot and then cook the veggies in that same pot as the meat is draining.