News 4 Cooks: Gourmet Girls Best Chili - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Gourmet Girls Best Chili

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Gourmet Girls: Gourmet Girls Best Chili 

· 2.5 pounds 85% lean ground beef
· 2 teaspoons salt
· 3/4 teaspoon baking soda
· 2 tablespoons vegetable oil
· 1 large yellow onion (or 2 small), minced
· 4 cloves garlic, minced
· 1 red bell pepper, minced
· 2 tablespoons ancho chili powder
· 1 tablespoon chipotle chili powder (reduce for milder chili)
· 1 tablespoon ground cumin
· 1 teaspoon dried oregano
· 1/2 teaspoon ground coriander
· 1 teaspoon smoked paprika
· 1/4 teaspoon cinnamon
· 1/2 teaspoon sugar
· 2 tablespoons cornmeal
· 3 cups beef broth
· 1 (28 oz) can crushed tomatoes
· 1 15 oz can pinto beans, rinsed and drained
· 1 15 oz can black beans, rinsed and drained
· 1 15 oz can navy beans, rinsed and drained
· 1/4 cup tomato paste
· 2 tablespoons molasses
· 1 tablespoon fresh lime juice, from 1 lime
For Serving (optional)
· Cilantro, lime wedges, sour cream, cheese, scallions

Preparation Instructions:
1. In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
2. In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into 1/4-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid -- do not drain it; you'll skim the fat off at the end.)
3. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, cinnamon, and sugar; cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
4. Stir in the cornmeal, broth, crushed tomatoes, tomato paste, beans and molasses; bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
5. Skim any excess fat off the surface of the chili. (There will be quite a bit; don't worry about getting all of it, as it adds flavor.) Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached

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