Easy Ground Beef Chili
Making chili doesn’t have to be an all-day affair: Our complex, savory ground-beef version is on the table in about an hour.
Gather Your Ingredients
Key Equipment
Before You Begin
Serve with sour cream, pickled jalapeños, shredded cheese, and diced avocado.
Instructions
1.
Process onion in food processor until finely chopped, about 10 seconds, scraping down sides of bowl as needed. Transfer to bowl; set aside. In now-empty food processor, process tomatoes and their juice and half of beans until smooth, about 30 seconds; set aside.
2.
Heat oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, ½ teaspoon pepper, and onion and cook, breaking up meat with spoon, until any liquid has evaporated and fond begins to form on bottom of pot, 12 to 14 minutes. Add chili powder, chipotle, coriander, garlic powder, cumin, oregano, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring frequently, until fragrant, about 2 minutes.
3.
Stir in water, scraping up any browned bits. Stir in tomato mixture and remaining beans. Bring to boil, reduce heat to medium-low, and cover with lid slightly ajar. Simmer until thickened and flavors have blended, about 45 minutes. Season with salt and pepper to taste. Serve.
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