A Beefy-Beany Chili

1c dry Mayocoba beans
1¼# lean boneless beef
extra virgin olive oil
1 lg. green pepper
1 poblano pepper
3 stalks celery
1 lg. onion
1T chili powder
1T ground cumin
1T beef soup base
1 lg. can crushed tomatoes
1 reg. can diced tomatoes
1-2t sugar
½-¾ bunch of cilantro

This is a 2-step process, when using dry beans, but if you're short on time, you can use 2 15oz. cans of navy, kidney or black beans, that are drained and rinsed.  Step 1 - Cooking The Beans:  Follow these instructions *  When they're almost to the tenderness you want, drain, rinse in cold water, let sit draining in a colander, and proceed with the recipe.

Step 2 - Everything Else:  Cut the beef into bite-size cubes.  Saute' in a little oil or butter, browning and deglazing several times using water, red wine, Vodka or beer for the deglazing liquid.  Before the last time, add the chopped peppers, celery and onion.  Brown a bit before adding the rest of the liquid.  Add the next 6 ingredients, stir to blend everything then reduce heat to medium until the whole pot is happily simmering.  Turn heat to low, cover and cook for an hour or more, adding the beans for the last half hour.


Chopped cilantro should be added now too.  Taste the chili 'gravy.'  Add fresh ground salt and pepper, or more powdered beef soup base if it needs a flavor boost.  If it's too acidic, a little more sugar may help.  This can be served now, or chilled and reheated tomorrow.  It always tastes best the second day 😉

This would be great served with a nutty, grainy, moist oatmeal-cornbread. . .Lin

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