← Back to Search Results
American, Southwestern, Tex-Mex
Amazing Chili

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Every cook has a special version of chili. Here’s mine — it’s meaty and nicely spiced with just the right amount of beans. Not everyone agrees that beans belong in a chili — witness the Texas version dubbed “bowl of red” — but I love the way the beans absorb the spices and rich tomato flavor.

Yield: Serves 8

Ingredients

  • 1½ lbs (750 g) lean ground beef
  • 2 onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 stalks celery, chopped
  • 1 large green bell pepper, chopped
  • 2 tbsp (25 mL) chili powder
  • 1½ tsp (7 mL) dried oregano leaves
  • 1½ tsp (7 mL) ground cumin
  • ½ tsp (2 mL) hot pepper flakes or to taste
  • 1 can (28 oz/796 mL) tomatoes, including juice, chopped
  • 1 cup (250 mL) reduced-sodium beef broth
  • 1 can (19 oz/540 mL) pinto or red kidney beans, drained and rinsed
  • ¼ cup (50 mL) chopped fresh parsley or cilantro

Directions

1. In a large Dutch oven or saucepan, cook beef over medium-high heat, breaking up with a wooden spoon, for about 7 minutes or until no longer pink. Place in strainer and drain fat. Return beef to pan.

2. Reduce heat to medium. Add onions, garlic, celery, green pepper, chili powder, oregano, cumin and hot pepper flakes; cook, stirring often, for 5 minutes or until vegetables are softened.

3. Stir in tomatoes with juice and broth. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 1 hour.

4. Add beans and parsley; cover and simmer for 10 minutes more.

Notes

The flavor of the chili hinges on the quality of chili powder used. Most powders are a blend of dried, ground mild chilies, as well as cumin, oregano, garlic and salt. Read the list of ingredients to be sure you’re not buying one with starch and sugar fillers. Chili powder should not be confused with powdered or ground chilies of the cayenne pepper variety.


© 2006 Johanna Burkhard
 

Nutritional Information

Nutrients per serving (% daily value)

229kcal (11%)
170mg (7%)
12g
3g
10g (16%)
1g
4g (20%)
4g
1g
61mg (20%)
4g
24g
56mg
828mg
77mcg RAE (3%)
56mg (93%)
60mg (6%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
good-to-the-grain Good to the Grain
by Kim Boyce
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
baked-explorations Baked Explorations
by Matt Lewis
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?