Beef Chili

Recetas

Beef Chili

4 minutos leídos

Beef Chili

Ingredients:

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños

Ingredients:

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños

Instructions:

  1. Brown the Beef:
    • In a large pot over medium heat, add the ground beef and cook until browned. Break the meat up with a spoon as it cooks.
  2. Add Aromatics and Spices:
    • Add the chopped onion and minced garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
    • Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 1 minute until fragrant.
  3. Mix in the Tomatoes and Beans:
    • Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
    • Add the kidney beans and season with salt and black pepper. Stir everything together.
  4. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-45 minutes, or until the chili thickens. Stir occasionally.
  5. Adjust Seasonings:
    • Taste the chili and adjust the seasoning if necessary. If it’s too thick, you can add a bit more beef broth to reach your desired consistency.
  6. Serve:
    • Serve the chili hot with your choice of toppings like shredded cheese, sour cream, chopped onions, or sliced jalapeños.

Instructions:

  1. Brown the Beef:
    • In a large pot over medium heat, add the ground beef and cook until browned. Break the meat up with a spoon as it cooks.
  2. Add Aromatics and Spices:
    • Add the chopped onion and minced garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
    • Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 1 minute until fragrant.
  3. Mix in the Tomatoes and Beans:
    • Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
    • Add the kidney beans and season with salt and black pepper. Stir everything together.
  4. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-45 minutes, or until the chili thickens. Stir occasionally.
  5. Adjust Seasonings:
    • Taste the chili and adjust the seasoning if necessary. If it’s too thick, you can add a bit more beef broth to reach your desired consistency.
  6. Serve:
    • Serve the chili hot with your choice of toppings like shredded cheese, sour cream, chopped onions, or sliced jalapeños.

Beef Chili

Ingredients:

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños

Ingredients:

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños

Instructions:

  1. Brown the Beef:
    • In a large pot over medium heat, add the ground beef and cook until browned. Break the meat up with a spoon as it cooks.
  2. Add Aromatics and Spices:
    • Add the chopped onion and minced garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
    • Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 1 minute until fragrant.
  3. Mix in the Tomatoes and Beans:
    • Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
    • Add the kidney beans and season with salt and black pepper. Stir everything together.
  4. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-45 minutes, or until the chili thickens. Stir occasionally.
  5. Adjust Seasonings:
    • Taste the chili and adjust the seasoning if necessary. If it’s too thick, you can add a bit more beef broth to reach your desired consistency.
  6. Serve:
    • Serve the chili hot with your choice of toppings like shredded cheese, sour cream, chopped onions, or sliced jalapeños.

Instructions:

  1. Brown the Beef:
    • In a large pot over medium heat, add the ground beef and cook until browned. Break the meat up with a spoon as it cooks.
  2. Add Aromatics and Spices:
    • Add the chopped onion and minced garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
    • Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 1 minute until fragrant.
  3. Mix in the Tomatoes and Beans:
    • Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
    • Add the kidney beans and season with salt and black pepper. Stir everything together.
  4. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-45 minutes, or until the chili thickens. Stir occasionally.
  5. Adjust Seasonings:
    • Taste the chili and adjust the seasoning if necessary. If it’s too thick, you can add a bit more beef broth to reach your desired consistency.
  6. Serve:
    • Serve the chili hot with your choice of toppings like shredded cheese, sour cream, chopped onions, or sliced jalapeños.