Chile de Carne Sustancioso
Principal1 h 15 min6 porcionesFácilSobre esta receta
Un chile de carne molida profundamente satisfactorio y clásico hecho con dos tipos de frijoles y una mezcla de especias audaz cocida a fuego lento. Este es el tipo de chile que llena tu cocina con un aroma increíble, sabe aún mejor al día siguiente, y se gana un lugar permanente en tu rotación de recetas. Lo suficientemente accesible para una noche entre semana, lo suficientemente impresionante para una multitud.
Instrucciones
- 1
In a small Mixing Bowl, combine all the spice blend ingredients — Chili Powder, Cumin, Paprika, Oregano, Garlic Powder, Onion Powder, Cayenne Pepper, Kosher Salt, Black Pepper, and Sugar (if using). Mix well and set aside.
- 2
Heat the Olive Oil in a large Dutch Oven or heavy-bottomed Pot over ^[medium-high heat]. Add the diced Yellow Onion and Green Bell Pepper. Cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
- 3
Add the minced Garlic and cook for 1 minute more, stirring constantly, until fragrant. Do not let the Garlic burn.
- 4
Add the Ground Beef to the pot. Break it up with a Wooden Spoon into small crumbles. Cook over ^[medium-high heat] until fully browned with no pink remaining, about 7–8 minutes. Drain off any excess fat, leaving just a thin coating in the pot.
- 5
Add the Tomato Paste and stir it into the Beef. Cook for 2 minutes, stirring frequently — this step caramelizes the paste and deepens the flavor significantly.
- 6
Sprinkle the entire spice blend over the Beef mixture and stir to coat everything evenly. Cook for 1 minute to bloom the spices in the heat.
- 7
Pour in the diced Tomatoes (with their juices), Tomato Sauce, and Beef Broth. Stir everything together, scraping up any browned bits from the bottom of the pot — those bits are pure flavor.
- 8
Add the drained Kidney Beans and Black Beans. Stir to combine. Bring the chili to a boil over ^[high heat], then reduce the heat to ^[low].
- 9
Partially cover the pot and let the chili simmer on ^[low heat] for at least 45 minutes, stirring every 10–15 minutes. The longer it simmers, the richer the flavor becomes. If it gets too thick, add a splash of Beef Broth or water. If too thin, leave the lid off for the last 15 minutes.
- 10
Taste and adjust seasoning — add more Kosher Salt, Cayenne Pepper for heat, or a pinch of Sugar if the Tomatoes taste too acidic. Ladle into bowls and top with your choice of shredded Cheddar Cheese, Sour Cream, Green Onions, Cilantro, and sliced Jalapeno.
