Red Bean Chili

Antonis Achilleos

Serves 6-8 Hands-On Time: 10m Total Time: 45m

Ingredients

2 to 2 1/4 pounds lean ground beef
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
2 14 1/2-ounce cans beef broth
1/3 cup chili powder
2 teaspoons ground cumin
1 14 1/2-ounce can
2 15 1/2-ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar
optional toppings and sides: grated Cheddar, sour cream, minced jalapeno, corn bread

Directions

Place a large Dutch oven or saucepan over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes.
Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more.
Garnish with the Cheddar, sour cream, and jalapeño, if desired. Serve hot, with corn bread, if desired.

By Cynthia Nicholson, February 2005

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Quick Tip

The amount of chili powder called for in this recipe will create medium spiciness. Vary the spice to taste by reducing or increasing the chili powder.