three bean chili
PREP TIME 10 mins, COOK TIME 2 hrs
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 onion, roughly chopped
1 jalapeño or other mild green chile, roughly chopped
2 tbsp olive oil
2 x 15oz (425g) can chopped tomatoes
12oz (340g) can corn, drained
140z (400g) can each of red kidney beans, black beans, and cannellini beans
3 garlic cloves, finely chopped
1lb (450g) ground beef
1⁄2 tbsp salt and 1⁄2 tsp freshly ground black pepper
1 tsp red pepper flakes
1 tbsp chili powder
1 tbsp ground cumin
grated cheddar cheese
1 Combine the peppers, onion, and jalapeño in a Dutch oven or large flameproof casserole with a drizzle of oil. Add the tomatoes, corn, and beans. Stir well to incorporate.
2 In a heavy-based frying pan, heat the remaining oil over medium heat. Add the garlic and fry for 1 minute, then add the beef and cook, stirring occasionally, for 3–4 minutes, or until browned all over. Transfer to the casserole, season with the salt and pepper, and add the spices.
3 Place the uncovered casserole over low heat and simmer for 2 hours, stirring occasionally, or until the vegetables are tender. Alternatively, place the dish in an oven preheated at 350ºF (180ºC). Season to taste. Serve hot with cornbread, cheddar cheese, and sour cream.
WHAT’S THE STORY?
The official state dish of Texas, chili (also known as chilli con carne) was popular with the American frontier settlers of the 19th century. Today, there is much debate about whether it should be made with or without beans. Some purists insist on a simple combination of onions, tomatoes, chilies, spices, and meat, but more often canned or dried beans are added too.
|three bean chili|