“delectable chile-con-carne… composed of delicate meats minced with aromatic herbs and the poignant chile Colorado — a compound full of singular saver and a fiery zest…”
O. Henry ‘The Enchanted Kiss’
Beef, Pork and Red Bean Chili
I fully intended to make a Real Simple magazine recipe for a quick chili (about 30 minutes), but of course my pot of chili morphed into a slightly longer and more flavorful version of the recipe as I read through the ingredients and didn’t see anything that would make anything but a very plain chili .
I didn’t have canned beans so I cooked dried beans after a two-hour soaking and then since Michael always prefers ground meat in his chili where I like the chunkier meat pieces in mine, I ended up grinding the beef and pork for the pot of chili. Bean soaking and simmering aside, I had a whole extra ten minutes invested in cutting and grinding the beef and pork.
Since I was using dried beans and had to simmer them for about 1-1/2 hours after the soak I seasoned the beans with a little chili seasoning, garlic and onion and tossed in some chicken broth. Not sure that this makes an appreciable difference in taste, it’s just something that I do thinking that the beans will have some extra flavor to add to the chili.
This basic chili is very adaptable and I encourage you to cut loose and add your own touches of herbs, spices etc. There are some really good chili seasonings on the market and one that I like is Wick Fowler’s I’ve used it for centuries and I highly recommend the seasonings. Some of my favorite add-ins to quick chili recipes unsweetened cocoa, a couple pinches, probably about a teaspoon for this recipe, a pinch of cinnamon, oregano, a pinch of chipotle chili powder or smoked paprika (chipotle can be quite hot), and one Coronita beer for deglazing the pan after sautéing the onions and garlic.
I sautéed the ground beef and pork in batches and reserved (remove with slotted spoon) keep all the pan goodies to briefly sauté the onions and garlic in (add a teaspoon or so of EVOO if there is not enough oil left from the sautéed meat.
The chili was very good with all of the changes that I made…top with a lot of stuff! Serve with breadstick knots.
1-2 tablespoons EVOO (not mentioned in the recipe)
Red Bean Chili adapted from Real Simple The basic recipe
Serves 6-8| Hands-On Time: 20m| Total Time: 40m
- 2-1/2 pounds lean ground beef
- * Optional 1 lb. lean ground pork
- 1 large onion chopped
- 2 14 1/2-ounce cans vegetable or beef broth (1 box Swanson’s hearty beef stock)
- 1/3 cup chili powder
- 2 teaspoons ground cumin (or to taste)
- 1 14 1/2-ounce can diced tomatoes (1 box Pomi diced tomatoes)
- 2 15-1/2 ounce cans kidney beans, drained (2-1/2 cups dried, soaked and simmered for 1-1/2 hours, drained)
- 1 teaspoon kosher salt
- *1 tablespoon cider vinegar (I don’t like vinegar in my chili)
- Pick your favorite toppings and sides: sliced green onions grated Cheddar, sour cream, chopped jalapeño, corn bread or muffins
1. Place a large Dutch oven or saucepan over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook for 1 minute more.
3. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven; bring to a boil.
4. Stir in the chili powder, cumin, and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes.
5. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more.