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Hearty Chunky Beef Chili with 3 Beans
JANICEKRAKO
Description
This recipe developed over time and this did get rave reviews from my taster panel.
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. 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!
**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.
Ingredients
- 1 lb. stew beef (cut in bit sized chunks, trimmed)
- 1 onion (large, diced)
- 2 large carrot (regular or 1 very, cut diced)
- 2 Tbsp. chipotle peppers (to taste, in adobo, you can always add more later**)
- 1 Tbsp. garlic (very finely diced)
- 28 oz. diced tomatoes
- 1/2 cup bell pepper (red sweet, diced, substitute: 1 heaping Tablespoon of paprika)
- 2 Tbsp. olive oil (*, see below)
- 15 oz. pinto beans (drained and rinsed)
- 15 oz. black beans (drained and rinsed)
- 15 oz. red kidney beans (drained and rinsed)
- salt (to taste, Best to adjust salt and spice level after the chili has rested.)
Directions
- Heat till very hot a heavy bottomed Dutch oven prior to adding oil. ( *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 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.
NutritionView More
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| Calories190Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium880mg25% |
| Protein11g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A110% |
| Vitamin C100% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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