Classic Beef And Two-Bean Chili Recipe

Name: Classic Beef And Two-Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unsalted chicken stock (such as Swanson); 2 tablespoons achiote paste; 2 dried chiles de arbol, stemmed and seeded; 1 dried pasilla chile, stemmed and seeded; 1 dried guajillo chile, stemmed and seeded; 2 (15-ounce) cans red kidney beans, rinsed, drained, and divided; 2 (15-ounce) cans small red beans, rinsed, drained, and divided; 1 tablespoon canola oil, divided; 1 1/2 pounds chili-grind beef sirloin, divided; 1 1/2 cups chopped yellow onion; 1 1/2 cups chopped red bell pepper; 1 tablespoon ground cumin; 1 tablespoon brown sugar; 1 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 6 garlic cloves, chopped; 1 (12-ounce) bottle Negra Modelo or Beck's Dark beer; 1 (28-ounce) can whole peeled tomatoes, undrained

Servings: persons

3 cups unsalted chicken stock (such as Swanson)
2 tablespoons achiote paste
2 dried chiles de arbol, stemmed and seeded
1 dried pasilla chile, stemmed and seeded
1 dried guajillo chile, stemmed and seeded
2 (15-ounce) cans red kidney beans, rinsed, drained, and divided
2 (15-ounce) cans small red beans, rinsed, drained, and divided
1 tablespoon canola oil, divided
1 1/2 pounds chili-grind beef sirloin, divided
1 1/2 cups chopped yellow onion
1 1/2 cups chopped red bell pepper
1 tablespoon ground cumin
1 tablespoon brown sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 garlic cloves, chopped
1 (12-ounce) bottle Negra Modelo or Beck's Dark beer
1 (28-ounce) can whole peeled tomatoes, undrained

1
Combine first 5 ingredients in a medium saucepan; bring to a simmer over medium heat. Stir well to dissolve achiote paste. Cover pan, and remove from heat; let stand 30 minutes. Combine stock mixture, 1 can kidney beans, and 1 can small red beans in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Set aside.
2
Preheat oven to 325u00b0.
3
Heat a large Dutch oven over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef; cook 4 minutes or until very well browned, stirring occasionally. Remove beef from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and beef. Reduce heat to medium-high. Add onion, bell pepper, cumin, sugar, salt, black pepper, and garlic; saute 4 minutes or until vegetables are tender.
4
Add beer to pan; cook 5 minutes or until liquid is reduced by half. Add tomatoes; crush well with side of a spoon or tongs. Add beef. Stir in stock mixture, remaining 1 can kidney beans, and remaining 1 can small red beans. Cover loosely to allow steam to escape; bake at 325u00b0 for 90 minutes.

1203

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups unsalted chicken stock (such as Swanson), 2 tablespoons achiote paste, 2 dried chiles de arbol, stemmed and seeded, 1 dried pasilla chile, stemmed and seeded, and more.

Yes, Classic Beef And Two-Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic Beef And Two-Bean Chili

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