This week we are featuring a seasonally-apropos Beef Chili recipe by The Parsley Thief. Seek comfort from the cold with this simple and delicious take on beef chili and with the NFL playoffs in full gear and the Super Bowl right around the corner this recipe doubles as a great big game crowd pleaser!
Simple Beef & Kidney Bean Chili
I have been searching for a really simple & delicious crockpot chili recipe for a long time now. Not something exotic, or gourmet. Just super basic.
This is the recipe I was looking for. And, with Super Bowl Sunday around the corner, I figured now would be a good time to post it. You can play with the spices as much as you’d like. I kept them pretty low key, as I was serving this to the whole family & I wanted everyone to enjoy it.
If you don’t have a slow-cooker, you can cook the chili in a stockpot over low heat for 2 hours. It will keep in the fridge for up to 5 days {it tastes even better after sitting a day, or more}. It can also be frozen for up to a month.
Begin by finely chopping 2 medium onions, cutting 1 red bell pepper into 1/2″ chunks & mincing 6 cloves of garlic. Heat 2 tablespoons of canola oil in a large stockpot, over medium heat & add in the chopped veggies, along with a whole bunch of spice. You’ll need a 1/4 cup chili powder, 1 tablespoon of cumin, 2 teaspoons ground coriander, 1 teaspoon of red pepper flakes, 1 teaspoon of dried oregano & 1/2 teaspoon of cayenne pepper. You can adjust the heat of the chili by omitting, or reducing the red pepper flakes & cayenne…or, adding more, if desired. Saute the veggies & spices until they are beginning to soften & brown {about 10 minutes}.
Add 2 pounds of ground beef, raise the heat to medium high & cook, until no longer pink {about 5 minutes}. Transfer to slow cooker.
Add in 2 {15 ounce} cans of red kidney beans {drained & rinsed},
1 {28 ounce} can of fire roasted diced tomatoes and 1 {28 ounce} can of pureed tomatoes. Give the mixture a stir & cook for 4 hours on high.
Serve with lots of yummy condiments. Such as, fresh diced tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro & shredded Monterey Jack or cheddar cheese.
Simple Beef & Kidney Bean Chili
Adapted from Cooks Illustrated magazine; March 2003
Serves 8-10
2 tablespoons canola oil
2 medium onions, finely chopped
1 red bell pepper, cut into 1/2″ chunks
6 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds ground beef
2 {15 ounce} cans red kidney beans, drained & rinsed
1 {28 ounce} can fire roasted tomatoes
1 {28 ounce} can pureed tomatoes
kosher salt & freshly ground pepper, to taste
Heat the oil in a large stockpot over medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano & cayenne pepper. Saute until the vegetables begin to soften & brown {about 10 minutes}. Add in the ground beef & cook until it is no longer pink, breaking it up as it cooks {about 5 minutes}. Transfer the beef mixture to a slow cooker. Add in the kidney beans, diced tomatoes & pureed tomatoes. Stir & cook for 4 hours on high. Season with kosher salt & pepper, if needed & serve with optional condiments…Such as, diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, Monterey jack, or cheddar cheese. The chili is best made a day ahead & can be stored in the refrigerator for up to 5 days, or frozen up to 1 month.
Click here for the printable recipe.