Ingredientes para All American Beef Chili With Kidney Beans
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 3 pounds beef chuck, cut into 1-inch cubes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 teaspoon salt, plus more to taste
- lime wedges (for garnish)
- diced fresh tomatoes (for garnish)
- diced avocado (for garnish)
- sliced scallions (for garnish)
- chopped red onion (for garnish)
- chopped cilantro (for garnish)
- sour cream (for garnish)
- shredded Monterey Jack or cheddar cheese (for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this All American Beef Chili With Kidney Beans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer All American Beef Chili With Kidney Beans
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering but not smoking.
- Add 1 large onion, chopped; 1 green bell pepper, chopped; 4 cloves garlic, minced; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; and 1/2 teaspoon cayenne pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- Increase heat to medium-high. Add 1.5 lbs beef chuck, cut into 1-inch cubes, breaking up the chunks with a wooden spoon. Cook until no longer pink and just beginning to brown, 3-4 minutes per batch.
- Add the remaining 1.5 lbs beef and cook, breaking up chunks until no longer pink, 3-4 minutes.
- Stir in 1 (15-ounce) can kidney beans, rinsed and drained; 1 (28-ounce) can crushed tomatoes; 1 (6-ounce) can tomato paste; and 1/2 teaspoon salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Remove the lid and continue to simmer for another hour, stirring occasionally, until the beef is tender and the chili has thickened.
- Season with additional salt to taste.
- Serve with lime wedges and your favorite toppings: diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, and shredded Monterey Jack or cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
32g
Fat
29g
Carbs
12g
