I taught this recipe as part of a TV segment I did for KOLR10 News (Springfield, Missouri). This is an easy recipe to make, and is hearty, comforting, and perfect for a rainy day.
Hearty Beef Chili
Prep time: 25 minutes
Cook time: 1 hour, 30 minutes
- 1 1/2 pounds beef, round cut, cut into 1-inch chunks
- Kosher salt and pepper
- 6 tsps extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 Tbsp unsweetened cocoa powder
- 1–2 tsp chili powder
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 Tbsp fine cornmeal or flour
- 1 6-oz can tomato paste
- 1 lb dried kidney beans
- 1 cup tomatoes, crushed (we like the Cento brand!)
Place the dried beans in a crock pot. Add enough water so the beans are covered by 2 to 3 inches. Set on low. Cook overnight for 8 hours.
The next morning, season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 tsp olive oil. Sear the beef in two batches, adding up to 2 more teaspoons of oil, until brown on all sides. (4 to 6 minutes per batch.)
Reduce the heat to medium. Add the remaining 2 teaspoons of oil to the pot. Add the onion and garlic. Cook. Stir occasionally until the onion is soft, about 8 to 10 minutes. Stir in the cocoa powder, chili powder, oregano, cumin, and coriander. Cook until fragrant, about 1 minute. Add tomato paste and cook until the tomato paste sticks to the bottom and caramelizes, about 2 minutes. Stir in 3 cups of water, scraping the tomato paste from the bottom of the pan. Pour in the crockpot.
Stir flour into crushed tomatoes, then add to crock pot. Cook on low for 60 to 90 minutes, until beef is tender. Stir occasionally.
Amounts per Serving
- Calories: 317
- Fat: 20 grams
- Cholesterol: 59 mg
- Sodium: 600 mg
- Carbohydrate: 11 grams
- Fiber: 3 grams
- Protein: 22 grams