Wednesday, October 10, 2007

A couple people have asked me for the recipe for Chili that I brought to Cider-Fest 2007.

Here it is, in all its simple glory. I doubled the recipe for our event, but I don't think its necessary. A single recipe makes lots and lots.

Simple Beef Chili with Kidney Beans

Good choices for condiments include diced fresh tomatoes, diced avocado,sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

Makes about 3 quarts, serving 8 to 10

2tablespoons vegetable oil or corn oil
2medium onions chopped fine
1red bell pepper cut into 1/2-inch cubes
6medium cloves of garlic minced or pressed through garlic press (about 2 tablespoons)
1/4cup chili powder
1tablespoon ground cumin
2teaspoons ground coriander
1teaspoon red pepper flakes
1teaspoon dried oregano
1/2teaspoon cayenne pepper
2pounds 85% lean ground beef
2cans dark red kidney beans (16 ounces each), drained and rinsed
1can diced tomatoes with juice, (28 ounces)
1can tomato puree (28 ounces)

table salt
2limes cut into wedges

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. 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.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. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. 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. 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. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

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