Wednesday, October 29, 2008
So Good You'll Burn Your Tongue Chili
Yes, it really was that good. I burned my mouth and tongue in several places while eating this chili. I just couldn't wait for it to cool off! So consider this a warning!!!
This was the very first chili recipe I ever made and I am sticking with it. There has been no need for me to try any others. Don't be put off by the amount of beans, it really is very tasty. However, you can substitute the beans for whatever you like or leave out the ones you don't like. This time I used what I had in the pantry, dark kidney beans and pinto beans. This dish is very hearty but can also be very lean. Substitute the ground beef for ground turkey or chicken and you have a very high protein low fat chili. Of course, watch out for those toppings! Choose low fat sour cream and reduced fat cheese to keep this healthy.
This recipe was created by Food Network Chef, Ellie Krieger and can be found on their website www.foodtv.com. I followed the recipe exactly but added extra cumin because I can never get enough of that smoky flavor. I didn't plan on making chili so I didn't have any sour cream in the house so instead I topped the chili with shredded cheddar and crushed tortilla chips. I think I like the added crunch better than the sour cream. If you are doing this the low fat way you should skip the chips.
Three Bean and Beef Chili
Copyright 2005, Ellie Krieger, All rights reserved.
1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.