If the forecast calls for snow, I make this. For the Super Bowl this is a given. Apres ski requests – this is it. Easy, make-ahead and one pot – this is the recipe for you. And since tomorrow is the Super Bowl – GO PATS!
- 1/4 cup chili powder
- 1 TBS ground cumin
- 2 TSP ground coriander
- 1 TSP red pepper flakes
- 1 TSP dried oregano
- 1/2 TSP cayenne
- kosher salt and ground black pepper
- 2 TBS vegetable or canola oil
- 2 medium onions, minced (I run mine through my food processor)
- 1 red bell pepper, about 1/2 inch coarse dice
- 6 garlic cloves or 2 TBS, minced or put through a garlic press
- 2 pounds 85pct ground beef
- 2 (15 ounce) cans of red kidney beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes (not drained)
- 1 (28 ounce can) tomato puree
- ripe avocado for garnish (optional)
- red onion, diced for garnish (optional)
- scallions for garnish (optional)
- sour cream for garnish (optional)
- shredded cheese for garnish (optional)
- store-bought cornbread (optional)
- hot sauce (optional)
Combine the chili powder, cumin, coriander, red pepper flakes, cayenne, oregano and 1 teaspoon of kosher salt in a small bowl, set aside.
Heat the oil (enough to thinly coat the bottom) in a large Dutch oven, over medium heat until shimmering, not smoking. Add the onions and bell pepper and cook until softened, about 10 minutes. Do not brown, lower heat if necessary. Note about the onions: I put mine through a food processor until they are almost pureed. A small dice works really well here too. Whatever you prefer. Stir in garlic until just fragrant, about 30 seconds and add spice mixture. Stir for about 1 minute, careful not to let the spices burn (lower heat if necessary).
Stir in the beef, increase the heat to medium-high, mixing well. Break up the beef by stirring with a wood spoon, this is going to take a little bit of mixing. You can add the beef in batches, 1 lb and then the second if you prefer. Cook until no longer pink, stirring as necessary.
Add the rinsed beans, diced tomatoes (with juice - use whole can), puree and bring to a simmer, cover, stirring occasionally for about an hour.
Uncover and continue to cook until the beef is tender and the sauce is dark, rich and thickened. If it starts to stick or gets too thick, add a little water to loosen. I've never had to do this, but you will know.
Let cool a little, taste and season with ample ground pepper and kosher salt, to taste.
This can be cooled and made ahead for up to 2 days, reheat gently using water if necessary.
Garnish with avocado, diced red onion, sour cream and/or shredded cheese.