I have a small, slightly funny story to tell you about a can of kidney beans I bought. I needed them for a recipe and when the pandemic struck I had done most of my ordering online through Instacart. I saw a can for a great price and added it to my cart. I received my order and the can of kidney beans had me in shock. The can was the size of a human head, maybe even slightly larger depending on the head! I was baffled! My roommate couldn’t stop laughing!
So now I had this massive can of kidney beans and I needed to make something with it. I could have made rajma which is an Indian kidney bean recipe and a delicious one, but I decided to go with chili since I had been craving it. I usually do a turkey chili but I decided to go the original route for this one with some tweaks of my own! This came out so well, I had to share!
Here’s the link to the original recipe: https://www.rachaelraymag.com/recipe/beef-and-kidney-bean-chili
FOR THE HEART OF THE CHILI:
- 2 tablespoons olive oil
- 1 1/4 lb ground beef
- 1 onion (white or yellow) diced
- 4 cloves garlic chopped
- 1-3 cans of kidney beans (whatever you desire)
- 1 red bell pepper diced
- 1 jalapeno diced
- 1 can diced tomatoes (or two large tomatoes diced)
- Handful of parsley chopped
- 2 1/2 cups beef stock
FOR THE SEASONINGS:
- 1 tablespoon ground pepper
- 1 tablespoon salt + 1 tablespoon vintage merlot sea salt (or as desired for seasoning)
- 2 tablespoon ground cumin
- 3 teaspoon ground coriander
- 1 1/2 tablespoon smoked paprika
- 2 tablespoons ancho chili powder (I didn’t have an actual chili mixture)
- 1/2 teaspoon dried oregano
FOR THE PREP:
- Chop all your ingredients as listed to keep them ready for tossing into the pot
FOR THE MAIN DISH:
- In a large Dutch oven (I have a 6 quart pot), heat olive oil over medium-high and add chopped onions and garlic. Cook, stirring often, until they have softened, about 5 minutes.
- Toss in the ground beef and season with salt and pepper.
- Stir often and break up ground beef with a spoon if needed, until browned and cooked through, about 5 minutes.
- Toss in ground cumin, ground coriander, oregano and smoked paprika and stir until aromatic, about 2 minutes.
- Add in the jalapeno and further season if needed. Stirring often, adding a teaspoon or two of oil if they start sticking, until softened, about 5 minutes. Add the ancho chili powder and diced tomatoes here, mix well.
- Pour in the beef stock and reduce heat to medium, stirring often, until slightly reduced, about 15 minutes.
- Add in 1 to 3 cans kidney beans. Cook, stirring often, until flavors meld, about 15-20 minutes.
- I generally like to make chili a day before because the flavors seeps in real nicely and you’re left with a flavorful bite every time! Not to say the chili now isn’t tasty but even better the next day!
- I switched the poblano peppers for jalapenos as that was all I had. I know the flavor will change a little bit with a different pepper. Be sure to pick one that works for you!
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