Beef Chili with Kidney Beans
 
 
makes about 3 quarts, serving 8 to 10 
 
good choices for condiments include diced fresh tomatoes, diced 
avocado, sliced scallions, chopped red onion, chopped cilantro 
leaves, sour cream, and shredded monterey jack or cheddar cheese. 
if you are a fan of spicy food, consider using a little more of the 
red pepper flakes or cayenne--or both. the flavor of the chili 
improves with age; if possible, make it a day or up to five days 
in advance and reheat before serving. leftovers can be frozen for 
up to a month. 
 
2 Tbsp  vegetable or corn oil
2 medium  onions, chopped fine (about 2 cups)
1 medium  red bell pepper, stemmed, seeded, cut into 1/2-inch dice
6 medium  cloves garlic, minced or pressed through a garlic press
  about 2 tablespoons)
1/4 cup  chili powder
1 Tbsp  ground cumin
2 tsp  ground coriander
1 tsp  red pepper flakes
1 tsp  dried oregano
1/2 tsp  cayenne pepper
2 lb.  85 percent lean ground beef
2 can  (15 ounces each) dark red kidney beans, drained and rinsed
1 can  (28 ounces) diced tomatoes, with juice
1 can  (28 ounces) tomato puree
  salt
2   limes, cut into wedges
 
heat the oil in a large heavy-bottomed nonreactive dutch oven over 
medium heat until shimmering but not smoking. add the onions, bell 
pepper, garlic, chili powder, cumin, coriander, pepper flakes, 
oregano, and cayenne and cook, stirring occasionally, until the 
vegetables are softened and beginning to brown, about 10 minutes. 
increase the heat to medium-high and add half the beef. cook, 
breaking up pieces with a wooden spoon, until no longer pink and 
just beginning to brown, 3 to 4 minutes. add the remaining beef 
and cook, breaking up pieces with a wooden spoon, until no longer 
pink, 3 to 4 minutes. 
 
add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt. 
bring to a boil, then reduce the heat to low and simmer, covered, 
stirring occasionally, for 1 hour. remove the lid and continue to 
simmer 1 hour longer, stirring occasionally (if the chili begins to 
stick to the bottom of the pot, stir in 1/2 cup water and continue 
to simmer), until the beef is tender and the chili is dark, rich, 
and slightly thickened. adjust the seasoning with additional salt. 
serve with lime wedges and condiments (see note), if desired. 
recipe from "inside america's test kitchen" 
 
for more about "inside america's test kitchen" click here: 
http://cooksillustrated.chtah.com/a/ta-herkamynf8aoqw9cakccowya/cook1 
 
for more about the america's test kitchen television series, 
click here. 
http://cooksillustrated.chtah.com/a/ta-herkamynf8aoqw9cakccowya/cook4 
 
-- 
(ID: 10544) Mirror: rec.food.recipes: Fri, Oct 10, 2003


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