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Simple Beef Chili with Kidney Beans
Chili is a dish which really does not need any introduction; everyone is familiar with this spicy stew. It has usually based on steak and/or ground beef, though versions with turkey, pork and other meats as well as vegetarian versions are common as well.
This chili con carne recipe is a standard beef based chili with spices, hot peppers, tomatoes, and kidney beans. It's a classic style which you're probably familiar with, but this recipe has a more grown up and sophisticated flavor thanks to the use of chuck roast rather than ground beef and a heavier dose of spices and jalapeno.
It is an easy recipe to make and it is incredibly flavorful - especially when topped with some fresh raw onion and sharp cheddar cheese, it is a perfect one dish meal for almost any lunch or dinner.
Chili Con Carne
Ingredients -
One 2 lb chuck roast, cut into ½ inch pieces
1 can red kidney beans, rinsed
2 white or red onions, diced
4 cloves garlic, minced
2-3 jalapeno or Serrano peppers, diced (adjust quantity to taste)
1-2 cups diced tomatoes (fresh or canned)
1 Tbsp cayenne powder
1 tsp chipotle chili powder
1 tsp cumin
2 tsp oregano
1 tsp thyme
3-4 Tbsp water
Salt and black pepper, to taste
Juice of 1 lime
2 ½ cups water
Grated cheddar cheese and diced red onion for garnish
Preparation:
Like other soups and stews, chili is pretty easy to make, even though the ingredients list is pretty long. Start by cutting the chick roast into ½ inch pieces and browning them in a little olive oil over medium heat along with the onion, garlic, and jalapeno.
Once the vegetables become tender and the onions turn translucent and the beef is nicely browned, add the kidney beans, spices and lime juice and continue cooking for another 2-3 minutes.
Add the water and tomatoes and simmer for 30 minutes, then serve with diced red onion and grated cheddar cheese.
(Serves 6)
Photo Description:
Chili is easy to make, though you could spend a lot of time making it - and when you make this chili con carne recipe, it's guaranteed to taste as good as if you'd spent all day in the kitchen making your chili even if it only takes you an hour to make. Chili keeps pretty well too, at least for a few days; and many people think it tastes its best the second day, so feel free to make extra. Leftovers are not too likely to go to waste, at least not when they are as good as this chili.
