Category: main
Yield: 6 servings
Calories/serving: 450
Preparation time: 120 minutes
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Ingredients
- 1 kg lean ground beef
- 1 cup dry black beans, soaked overnight and drained
- 1 cup dry red kidney beans, soaked overnight and drained
- 8 beefsteak tomatoes, diced
- 2 sweet peppers, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil
- 1 yellow onions, diced
- 4 cloves fresh garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups beef stock
Directions
Heat the olive oil in a large pot over medium heat. Add the diced onions and minced garlic, cooking until the onions are translucent, about 5 minutes.
Add the lean ground beef to the pot. Cook, breaking it apart with a spoon, until it is browned, about 8 minutes.
Stir in the diced sweet peppers and celery, cooking for another 5 minutes until they start to soften.
Add the chili powder, ground cumin, red pepper flakes, paprika, salt, and ground black pepper to the pot. Stir well to combine and cook for another 2 minutes to release the flavors.
Mix in the diced beefsteak tomatoes and both the soaked and drained black beans and red kidney beans. Pour in the beef stock and stir to combine everything.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
After 1 hour, uncover the pot and continue to simmer for another 30 minutes to thicken the chili. Adjust salt and pepper to taste.
Transfer the chili to a slow cooker set on 'warm' to keep it hot until serving.
Ingredients
- 1 kg lean ground beef
- 1 cup dry black beans, soaked overnight and drained
- 1 cup dry red kidney beans, soaked overnight and drained
- 8 beefsteak tomatoes, diced
- 2 sweet peppers, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil
- 1 yellow onions, diced
- 4 cloves fresh garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups beef stock
Category: main
Yield: 6 servings
Calories/serving: 450
Preparation time: 120 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Heat the olive oil in a large pot over medium heat. Add the diced onions and minced garlic, cooking until the onions are translucent, about 5 minutes.
Add the lean ground beef to the pot. Cook, breaking it apart with a spoon, until it is browned, about 8 minutes.
Stir in the diced sweet peppers and celery, cooking for another 5 minutes until they start to soften.
Add the chili powder, ground cumin, red pepper flakes, paprika, salt, and ground black pepper to the pot. Stir well to combine and cook for another 2 minutes to release the flavors.
Mix in the diced beefsteak tomatoes and both the soaked and drained black beans and red kidney beans. Pour in the beef stock and stir to combine everything.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
After 1 hour, uncover the pot and continue to simmer for another 30 minutes to thicken the chili. Adjust salt and pepper to taste.
Transfer the chili to a slow cooker set on 'warm' to keep it hot until serving.
Reviews
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1 rating
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A basis and simple but tasty chili
March 20, 2024
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