The Pioneer Woman Tasty Kitchen
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Beef and Bean Chili

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I think I found a winner! After years of trying to perfect my chili, this one is my favorite. The smoky chipotles keep this chili from being too sweet!

Ingredients

  • 2 whole Large Vadalia Onion
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Olive Oil
  • 1 pound Ground Beef
  • 1 pound Beef Sirloin, Cubed
  • Salt And Pepper
  • 1 whole Large Yellow Bell Pepper, Diced
  • 6 Tablespoons Tomato Paste, Double Concentrated
  • 2 cans (14 Oz. Can) Diced Tomatoes
  • 1 can (12 Oz. Can) Dark Lager Beer
  • 1 cup Strong Black Coffee
  • 1 can (14 Oz. Can) Low Sodium Beef Broth
  • ¼ cups Brown Sugar
  • 1 Tablespoon Cocoa
  • 1 Tablespoon Cumin
  • 2 teaspoons Coriander (ground)
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Cayenne
  • 3 cans (15 Oz. Can) Kidney Beans
  • 2 whole Large Chipotle Peppers In Adobo Sauce

Preparation

Sweat onions and garlic in oil in a large Dutch oven or other heavy-bottomed pot. Add meats, salt and pepper and brown. Add all other ingredients; bring to a boil. (For the tomatoes, add beans and juice from one, but drain the other before adding the beans.) Reduce heat and simmer for 2 hours.

Remove from heat and cool to room temperature. Refrigerate overnight before serving.

I love my chili over white rice, topped with shredded jack cheese with either butter crackers or tortilla chips.

One Comment

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bkraemer on 10.19.2009

I was looking for a good chili recipe that didn’t start with “easy” or “quick.” This one was both and extremely yummy. It’ll be my new recipe to use for those cold days that require a bowl of chili.

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bkraemer on 11.10.2010

I first tried this chili a year ago and came back to it this year…its still my favorite.

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