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This is a quick and straightforward ground beef chili, perfect for a weeknight meal. It's the hearty, comforting style of chili you might find at a ski lodge, packed with beef, beans, and a flavorful blend of spices, coming together in under an hour.
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Brown ground beef in a Dutch oven, then add and sauté onions and garlic until soft. → Stir in tomato paste and a spice blend of chili powder, cumin, oregano, and garlic powder, and toast for a minute. → Add canned tomatoes, chicken stock, drained beans, and bay leaves. Season with fish sauce, salt, and pepper. → Thicken with a sprinkle of masa harina and let it simmer for at least 30 minutes. → Serve hot with toppings like cheese, sour cream, scallions, and cilantro.
Brown ground beef in a Dutch oven, then add and sauté onions and garlic until soft. → Stir in tomato paste and a spice blend of chili powder, cumin, oregano, and garlic powder, and toast for a minute. → Add canned tomatoes, chicken stock, drained beans, and bay leaves. Season with fish sauce, salt, and pepper. → Thicken with a sprinkle of masa harina and let it simmer for at least 30 minutes. → Serve hot with toppings like cheese, sour cream, scallions, and cilantro.
This is a quick and straightforward ground beef chili, perfect for a weeknight meal. It's the hearty, comforting style of chili you might find at a ski lodge, packed with beef, beans, and a flavorful blend of spices, coming together in under an hour.
Heat a few tablespoons of olive oil in a large Dutch oven over high heat.
Add the ground beef to the hot pot. Spread it into an even layer and let it brown on one side without stirring too much to develop flavor.
While the beef is browning, finely dice one large yellow onion.
Mince about six cloves of fresh garlic.
Once the beef has developed a good brown crust on the bottom, begin breaking it up with a spoon.
To get a good brown crust on the ground beef, let it cook undisturbed on one side before breaking it up. This prevents the meat from steaming.
If you don't have Ro-Tel, you can use regular canned diced tomatoes and a can of diced green chiles.
The masa harina acts as a thickener and adds a nice corn flavor. If you don't have it, a flour-based roux or regular cornmeal can be used as a substitute.
Letting the chili simmer for at least 30 minutes is key to developing a deep, rich flavor. It tastes even better the next day.
Feel free to use different types of beans like pinto or kidney beans, or even a mix.
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