The Pioneer Woman Tasty Kitchen
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Beef and Bean Chili with Crispy Onion Strings

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Prep:

Cook:

Level: Easy

System:

15

Description

Homestyle chili made with ground beef and beans topped with crispy fried onion strings.

Ingredients

  • 2  Medium Sized Onions, Peeled
  • 4 cloves Garlic
  • 3  Bell Peppers
  • 3 pounds Ground Beef
  • 28 ounces, weight Canned Diced Tomatoes
  • 16 ounces, weight Canned Tomato Sauce
  • 3 Tablespoons Chili Powder
  • 2 teaspoons Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • ½ teaspoons Cayenne Pepper
  • 2 teaspoons Salt
  • 30 ounces, weight Canned Kidney Beans
  • 30 ounces, weight Canned Pinto Beans
  • Oil, For Frying
  • 1  Onion
  • ⅓ cups All-purpose Flour
  • ¼ pounds Grated Cheddar Cheese (optional)

Preparation

1. Dice two medium onions.
2. Peel and mince the garlic cloves.
3. Remove the stem and seeds then chop up the peppers.
4. Heat a large pot over medium-high heat. Add the ground beef to the heated pot.
5. Add the onions, garlic and peppers in with the beef.
6. Cook until the beef is browned and the vegetables are tender.
7. Drain any excess fat from the pot.
8. Add the diced tomatoes (undrained) and the sauce.
9. Stir in the spices: chili powder, cumin, oregano, parsley, cayenne and salt. If you prefer mild chili, use less chili powder and cayenne.
10. Drain the beans and add them into the chili mixture.
11. Simmer the chili for about an hour.
12. Prepare the fried onion strings while the chili simmers. Start by heating about a half inch of oil in a small saucepan.
13. Slice an onion as thinly as possible.
14. Put flour in a dish and mix in some salt and pepper to taste.
15. Test your oil to make sure it’s the right temperature: throw in a small piece of onion. If it sizzles, your oil is hot enough.
16. Toss the onions in the flour so that they are lightly coated.
17. Once the oil is hot enough, fry the onion slices in three batches.
18. When they are golden and crispy, remove the onion slices from the oil and place on a paper towel. Repeat with the second and third batches of onions.
19. After the chili has simmered for an hour, serve with grated cheddar cheese and top with crispy onion strings.

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