All-American Beef Chili

So far this fall, I’ve tried about 4 different chili recipes, including a Cajun-style sweet hot chili and a chili con carne using beer.  All were decent, but none left me wanting another bowl.  Then I tried this recipe from The America’s Test Kitchen Family Cookbook.  THIS recipe I could eat day after day, meal after meal.  In fact, I did. I had chili for dinner one night, then lunch and dinner the following day, then lunch the day after that.  The only other dish I could eat day after day like this is my Smoked Sausage, Butternut Squash and Wild Rice Soup.  This chili recipe makes lots of chili, but even if you’re not cooking for a crowd, make the full batch and freeze some.  It will be good in the freezer for a couple of months.

All-American Beef Chili

from The America’s Test Kitchen Family Cookbook

Ingredients:

• 2 tbsp vegetable oil
• 2 onions, chopped (I used about 1 onion)
• 1 red bell pepper, stemmed, seeded and chopped
• 1/4 cup chili powder
• 1 tbsp cumin
• 1/2 tsp cayenne pepper
• Salt
• 6 garlic cloves, minced
• 2 pounds (85 percent lean) ground beef
• 2 (15.5 ounce) cans dark red kidney beans, rinsed
• 1 (28 ounce) can diced tomatoes
• 1 (28 ounce) can tomato puree

Directions:

Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 teaspoon salt.  Cook until the vegetables have softened, about 7 minutes.  Stir in the garlic and cook for 15 seconds.

Add the beef and increase the heat the medium-high.  Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes.  Stir in the beans, diced tomatoes with their juice, tomato puree, and 1/2 teaspoon salt.  Bring to a simmer, cover, and cook for 45 minutes.

Remove the lid and continue to simmer until the beef is tender, about 45 minutes.  Season with salt and pepper to taste before serving.