Introduction
This chili takes time, but most of it is inactive time on your part, an easy recipe that can feed a group.
Ingredients
2 Tbsp extra virgin olive oil
1 lb ground beef
1 yellow onion, diced
4 cloves garlic, minced
2 cups dried cranberry beans, soaked overnight
2 cups reserved water from bean soak
2 28oz cans San Marzano whole tomatoes
1 Tbsp chili powder
1/2 tsp black pepper
1/2 tsp white pepper
2 tsp oregano
3 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
Preparation
In a large pot, heat the olive oil on medium to medium high heat. Sauté the onions and brown the beef together. Add the minced garlic while the onions and beef are cooking.
Place the tomatoes in a bowl and crush them with your hands. Then add the tomatoes with all of their juices to the pot. Give it a stir and then add all of the spices, including the 1 tsp of salt. Simmer for about two minutes, then add the beans and one cup of the soaking bean water. Mix and place the stove on low heat. Cover the pot and simmer for at least two hours. Stir periodically and if the liquid gets too low, add more of the reserved bean water. Towards the end of the two hour simmer, taste the chili to see if it needs more salt. Do not salt too much too early because the flavors will become more concentrated as the beans absorb the liquids and as the chili cooks down.
Serve the chili in individual bowls where you can top it with cheese, sour cream, chives, cilantro, or anything else that you'd like.
No comment yet, add your voice below!