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    Simon-Rumpza Cookbook

    Best Ground Beef Chili

    Autumn
    Beef
    Dinner
    Gameday
    Soup
    Stew
    Winter
    ​

    10 servings

    porce

    3 hours 15 minutes

    celkový čas
    Začít vařit

    Ingredience

    2 pounds 85 percent lean ground beef

    2 tablespoons water

    Salt and pepper

    3/4 teaspoon baking soda

    6 dried ancho chile, stemmed, seeded, and torn into 1-inch pieces

    1 ounce tortilla chip, crushed (1/4 cup)

    2 tablespoons ground cumin

    1 tablespoon paprika

    1 tablespoon garlic powder

    1 tablespoon ground coriander

    2 teaspoons dried oregano

    1/2 teaspoon dried thyme

    1 (14.5-ounce) can whole peeled tomatoes

    1 tablespoon vegetable oil

    1 onion, chopped fine

    3 garlic clove, minced

    1—2 teaspoons minced canned chipotle chile in adobo sauce

    1 (15-ounce) can pinto bean

    2 teaspoons sugar

    2 tablespoons cider vinegar

    Lime wedge

    cilantro

    red onion

    Pokyny

    Note: Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips and/or plenty of steamed white rice.

    Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.

    Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.

    Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.

    Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.

    Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.

    Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)

    Výživové údaje

    Velikost porce

    -

    Kalorie

    323

    Celkový tuk

    17 g

    Nasycený tuk

    6 g

    Nenasycený tuk

    7 g

    Trans mastné kyseliny

    1 g

    Cholesterol

    62 miligrams

    Sodík

    613 miligrams

    Celkový obsah sacharidů

    15 g

    Vláknina

    -

    Celkové cukry

    3 g

    Bílkoviny

    22 g

    10 servings

    porce

    3 hours 15 minutes

    celkový čas
    Začít vařit

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    Ingredience

    2 pounds 85 percent lean ground beef

    2 tablespoons water

    Salt and pepper

    3/4 teaspoon baking soda

    6 dried ancho chile, stemmed, seeded, and torn into 1-inch pieces

    1 ounce tortilla chip, crushed (1/4 cup)

    2 tablespoons ground cumin

    1 tablespoon paprika

    1 tablespoon garlic powder

    1 tablespoon ground coriander

    2 teaspoons dried oregano

    1/2 teaspoon dried thyme

    1 (14.5-ounce) can whole peeled tomatoes

    1 tablespoon vegetable oil

    1 onion, chopped fine

    3 garlic clove, minced

    1—2 teaspoons minced canned chipotle chile in adobo sauce

    1 (15-ounce) can pinto bean

    2 teaspoons sugar

    2 tablespoons cider vinegar

    Lime wedge

    cilantro

    red onion

    Pokyny

    1

    Note: Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips and/or plenty of steamed white rice.

    2

    Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.

    3

    Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.

    4

    Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.

    5

    Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.

    6

    Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.

    7

    Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)