Well, although we are moving closer to the arrival of spring, the weather is still cold outside and comfort food remains hot and welcomed inside! How can we let the month go by and not feature some good ole homemade chili? If this photograph is any indication of how hearty and scrumptious this recipe is for Beef and Bean Chili from the culinary contributor for Epicurious, then count me in!
For the weekend, why not make a batch of some of this mouth-watering pot of deliciousness?
- YIELD Makes 6 servings
- 1 tablespoon olive oil
- 2 large red onions, chopped
- 5 tablespoons chopped jalapeño chilies with seeds
- 8 garlic cloves, chopped
- 2 1/3 pounds ground beef (15% fat)
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 teaspoon sweet paprika
- 1 28-ounce can diced tomatoes in juice
- 2 15 1/4-ounce cans kidney beans, drained
- 1 14-ounce can beef broth
- Sour cream
- Grated cheddar cheese
- Chopped green onions
- Chopped fresh cilantro
- Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
- Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.