Quick Beef and Bean Chili

From Cook's Country | October/November 2008

Why this recipe works:

It was important to brown the beef for maximum flavor, but we had to be sure not to overbrown it. Heating the meat in our Quick Beef and Bean Chili until it was just cooked through prevented it from toughening during the simmer in the final step. We found it was unnecessary to toast the dry… read more

It was important to brown the beef for maximum flavor, but we had to be sure not to overbrown it. Heating the meat in our Quick Beef and Bean Chili until it was just cooked through prevented it from toughening during the simmer in the final step. We found it was unnecessary to toast the dry spices before adding them in the recipe. They bloomed in the Dutch oven along with the meat.

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Serves 4 to 6

Serve with pickled jalapeños, shredded cheese, sour cream, and diced avocado.

Ingredients

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