When you think of Super Bowl or snowy days, what could be better than a nice steaming pot of chili? I've been playing around with chili recipe ideas for a while and this one is hearty, flavorful, spicy but not so spicy that kids may turn their nose up at it. You can always make it spicier if you choose at the end or have hot sauce available when serving. Isn't that one of the best parts of from scratch cooking? It's to your taste!
This is a chunky version of chili and very earthy; chunks of beef, lots of beans, carrot pieces and sweet red peppers. The real key to the hearty flavor is the chipotle peppers in adobo for a spicy smokiness and the nice deep browning of the beef. Dishes like this are always a great prepare ahead meal as the flavors deepen and meld when allowed to sit for a while. If you're having company so easy to have all prepared and kept in a nice low 250 degree oven to keep warm until serving time.
 | |
|
**Chipotle in adobo is sold in a small can and there will be leftover chipotle in adobo after making this recipe. Freeze in
tablespoon portions and then bag or place in a tightly sealed container once frozen for easy use later. If you have mini muffin tins or old-fashioned ice cube trays which are perfect for saving for later use. Freezing will lot lessen the flavor of the peppers.
Serve with some crispy tortilla chips on the side, either shredded cheese or even a dollop of sour cream per serving. If you want added spice how about some pickled jalapeno peppers sprinkled on top? Also some nice corn muffins, corn bread would be a great side too.
Be creative and go forth and cook!
Ciao for now!
JPKC
JPKC
Chunky Beef Chili with 3 Beans
Serves 6
Ingredients:
1 pound stew beef cut in bit sized chunks, trimmed
1 large onion, diced
2 regular or 1 very large carrot cut diced
1 to 2 Tablespoons (to taste) chipotle peppers in adobo (you
can always add more later)**
1 T garlic very finely diced
1 28-ounce can diced tomatoes
½ cup red sweet bell pepper diced (substitute: 1 heaping Tablespoon of paprika)
2 T olive oil * (see below)
1 15 ounce can pinto beans, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 15 ounce can red kidney beans, drained and rinsed
Salt to taste
Note: Best to adjust salt and spice level after the chili has rested.
Method:
Heat till very hot a heavy bottomed Dutch oven prior to
adding oil. Brown all beef chunks well
on every side for best flavor. Do not
turn the chunks too quickly, let them sit in one spot and really get that deep
brown color.
Move beef to the side, add chopped onions, carrots and let
the onions get translucent. Add the
garlic (being careful not to burn) and chipotle. Stir well.
Add canned tomatoes and paprika
now or if using red bell pepper wait an hour to add so it will keep its form.
Stir thoroughly, simmer over low heat for at least 1 hour until
beef is almost fork tender. Add cans of drained and rinsed beans and continue cooking 30 minutes. The flavors will meld by letting the chili rest a while before serving or overnight.
*The Bacon Lover Option: Instead of oil substitute 2-3 slices of bacon chopped into
small dice. Start by sautéing the bacon,
remove the bacon to the side, and use 2 T of the bacon drippings to sauté the
beef, onions and carrots. Follow the
rest of method and add bacon pieces back in when sautéing is done
