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This is the ultimate crowd-pleasing chili, packed with ground beef, a trio of beans, and a rich blend of spices. It's hearty, flavorful, and perfect for customizing with all your favorite toppings for a cozy family dinner.
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Brown the ground beef in a Dutch oven, then remove and set aside. → Sauté diced onions, peppers, and garlic in the same pot until softened. → Stir in all spices, then deglaze with beer. Add tomatoes, beef stock, and the cooked beef. → Bring to a simmer, add the beans, and let it cook on low for at least 2 hours. → Serve hot with cheese, Fritos, sour cream, and green onions.
Brown the ground beef in a Dutch oven, then remove and set aside. → Sauté diced onions, peppers, and garlic in the same pot until softened. → Stir in all spices, then deglaze with beer. Add tomatoes, beef stock, and the cooked beef. → Bring to a simmer, add the beans, and let it cook on low for at least 2 hours. → Serve hot with cheese, Fritos, sour cream, and green onions.
This is the ultimate crowd-pleasing chili, packed with ground beef, a trio of beans, and a rich blend of spices. It's hearty, flavorful, and perfect for customizing with all your favorite toppings for a cozy family dinner.
In a large Dutch oven or heavy-bottomed pot over medium-high heat, add a little oil. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbled. Remove the meat from the pot and set it aside, leaving the drippings.
To the same pot, add the diced white onion and cook until it begins to soften and become translucent. Then, add the diced yellow bell pepper, poblano pepper, and minced garlic. Sauté for a few more minutes until the vegetables are tender.
Add all the dry seasonings: chili powder, paprika, cumin, cayenne, sugar, salt, and pepper. Stir well to coat the vegetables and toast the spices for about a minute until fragrant.
Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom. This adds a huge layer of flavor.
Stir in the tomato purée and fire-roasted diced tomatoes. Add the beef stock, then return the cooked ground beef to the pot. If desired, add chopped chipotle in adobo for extra heat and smoky flavor. Stir everything together.
For the best flavor, make the chili a day ahead. It's always better the next day!
If you're short on time, you can use an Instant Pot to speed up the cooking process.
To thicken a chili that is too runny, secretly stir in a can of refried beans or some masa (corn flour).
If your chili is too spicy, you can balance the heat by adding a little sugar or a can of creamed corn.
For added nutrition and a touch of sweetness, consider adding diced butternut squash or sweet potatoes.
Keep the chili itself moderately spicy and let guests customize their own heat level with hot sauce or fresh jalapeños.
Don't skip the garnishes! They are essential for creating the perfect bite with different textures and temperatures.
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