Hungry Again
eating is living

Dec

21

Red Chili

Filed Under All, dinner, meat, soups & stews

Football kicks off the decisive match-ups this time of year, and in honor of that, I present my latest chili recipe, Red Chili. This one focuses on the flavor of beef and tomato, adding just enough spice to make things interesting. And red it is: red tomatoes, red meat, red peppers, red beans . . . .  McCarthy might not have liked it, but I guarantee you will! Great with Cheesy Buttermilk Corn Sticks or Indian Corn Cake. Oh, and here’s the pot you want to use: French Oven.

Red Chili
makes about 3-1/2 quarts

2 tablespoons peanut oil
2 pounds coarsely ground beef chuck
2 medium yellow onions, diced (about 3 cups)
3 medium red bell peppers, diced (about 3 cups)
6 cloves garlic, minced
1/2 cup Mexican hot chili powder
2 tablespoons oregano
cayenne to taste
1 28-ounce can diced tomatoes
2 16-ounce cans red kidney beans, rinsed & drained
1 cup water
3 tablespoons cider vinegar

In large French oven, heat oil over medium-high flame until smoking. Drop half of beef into oil and spread evenly. Allow to cook without stirring for 3 minutes, then stir occasionally until fully browned, about 2-3 minutes more. Remove with slotted spoon and repeat with remaining beef. After removing second batch of beef, add onions & pepper to pot and sauté, stirring occasionally, until nicely browned, about 10 minutes. Add garlic, chili powder, oregano, & cayenne and stir constantly for 1 minute. Add reserved cooked meat, tomatoes, beans, & water. Bring to simmer, cover, and simmer 1 hour. Stir in vinegar, cover, and simmer 5 more minutes. Taste for salt and serve.

Download or View PDF of recipe for printing.

Back to Hungry Again

Comments

One Response to “Red Chili”

  1. alex22152 on December 24th, 2009 6:40 am

    Sounds good. Will try it for the VA Tech game 12/31. No First Night Alexandria for us this year, may be able to walk down for the fireworks.
    Stephanie

Leave a Reply