Booma's Revenge Chili

by Annie Copps
Friday, Nov 18, 2016




Ingredients 

  • 3 pounds lean ground beef
  • 1-1/2 tablespoons vegetable oil
  • 1 medium red pepper, diced
  • 1 medium onion, diced
  • 4 large garlic cloves, minced
  • 3 serrano (medium spicy) chiles, minced
  • 1 10-1/2-ounce can double-strength beef stock (or 2-1/2 cups beef stock boiled down to 1-1/4 cups)
  • 6 tablespoons chili powder
  • 3 tablespoons cumin
  • 1/4 teaspoon dry oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 28-ounce can petite diced tomatoes
  • 1 6-ounce can tomato paste
  • 1 19-ounce can red kidney beans, rinsed and drained (optional)'

 

Directions

In a large (7-quart) heavy-bottomed pot over medium-low heat, cook ground beef, breaking it up with a potato masher until it's fully cooked. Then drain and discard most of the rendered fat.


In a separate medium-size saute pan over medium heat, add oil and cook red pepper, onion, garlic, and chiles just until they begin to soften, about 5 minutes.

Add cooked vegetable mixture, beef stock, spices, sugar, and diced tomatoes to the big pot and simmer 1 hour.

Add tomato paste; stir well and cook another half-hour, stirring occasionally. If you're using beans, stir them in 10 minutes before serving.

(Courtesy: Yankee Magazine)

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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