Ancho, Beef, & Bean Chili
Author: The Adventures of Bob & Shan
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
- 2 tbsp olive oil
- 1½ cup yellow onion (diced)
- 1 large shallot (diced)
- 1 jalapeno, seeds removed (diced)
- 5 cloves garlic (minced)
- 1.5 lb lean ground beef
- 2 tsp dried oregano
- 1 tbsp cumin seeds (ground)
- 2 tbsp ancho chili powder (about 2 ground ancho chilis)
- 1 tsp salt
- 1 tsp pepper
- 1 28 oz can of whole skinned tomatoes
- 3½ cups cooked kidney beans
- 1 cup cooked white beans
- 2 cups low-sodium chicken broth
- In a dutch oven, add olive oil and heat to medium-high heat.
- Once heated, add onion, shallot, and jalapeno pepper, cook for about 5-7 minute, until onions become fragrant and slightly translucent.
- Add garlic, cook for another 2 minutes.
- Add ground beef, cooking for 5-10 minutes, stirring infrequently, allowing the beef to brown.
- Add oregano, cumin, ancho chili powder, salt, and pepper.
- Stir until spices are thoroughly mixed in, and cook for about 5 more minutes.
- In a blender, add 2.5 cups of cooked kidney beans and 2 cups of chicken broth, puree until a smooth paste forms.
- Add the canned tomatoes, bean puree, and whole beans to the dutch oven.
- Stir until all the ingredients are combined, reduce heat to medium.
- If the chili is too runny, continue to let it reduce until it reaches your desired consistency. If it's too thick, just add additional chicken broth.
- Allow to simmer for 5-10 minutes, adding any additional seasoning to taste, then serve.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/ancho-beef-bean-chili/
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