One of the upsides of using beans is the cost savings. All-meat chili can get pricey pretty quick while subbing in beans as another source of protein = cheap! I even took this recipe further and used less meat than it calls for and I heard no complaints from the other side of the couch.
Chili is often cooked long and slow but you can get great flavor from a faster approach. This chili cooks for just 40 minutes and it's darn tasty!
Quick and Easy Beef and Bean Chili
2 tablespoons vegetable oil
3 pounds lean ground beef chuck
2 large onions, chopped
3 tablespoons minced garlic
1/3 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon dried oregano
coarse salt and pepper
1 teaspoon cayenne
1 28 ounce can crushed tomatoes
1 15 ounce can tomato sauce
2 15 ounce cans red kidney beans, drained
sour cream, grated cheddar, pickled jalapeno chiles and sliced scallions for topping
In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
Pour off all but 2 tbsp. of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan.
Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tbsp. coarse salt, 1 1/2 tsp. pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes.
Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.
Source: Rachael Ray Magazine
Congrats to Jason of Griffin's Grub! He will soon be the owner of a new 12 inch cast iron skillet! Thanks to all who entered!