Side Pannel
Beef and Pinto Bean Chili with Toasted Cornbread Crumbles
Beef and Pinto Bean Chili with Toasted Cornbread Crumbles
- Recipe Submitted by Cakelover on 09/28/2014
Category: Holiday, Chili, Beans, Main Dish
Ingredients List
- 4-1/2 Tbs. vegetable oil
- 2 lb. beef sirloin tips or lean chuck steak, trimmed of excess fat, and cut into 3/4-inch dice
- Kosher salt and freshly ground black pepper
- 2 cups chopped yellow onion
- 2 to 4 medium cloves garlic, chopped
- 1/2 oz. dried mushrooms, such as shiitake or porcini, rinsed and chopped (about 1/2 cup)
- 2 Tbs. chili powder
- 1 Tbs. ground cumin
- 1 Tbs. tomato paste
- 1 tsp. pure ancho chile powder
- 1/2 tsp. pure chipotle chile powder
- 1/4 tsp. ground cinnamon
- 1 bay leaf
- 3/4 cup beer, preferably lager
- 1 14-oz. can diced tomatoes with juice
- 1-1/2 cups beef broth (homemade or lower-salt store-bought)
- 7 cups cooked pinto beans (home-cooked or canned from four 15-oz. cans, rinsed and drained)
- 1 Tbs. red wine vinegar
Directions
Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the beef dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the meat, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining meat; transfer to the plate along with any liquid from the pot.
Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the dried mushrooms, chili powder, cumin, tomato paste, ancho powder, chipotle powder, cinnamon, and bay leaf, and cook, stirring, until fragrant, 1 to 2 minutes.
Pour in the beer, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
Add the canned tomatoes and beef broth and bring to a simmer.
Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the beef, along with any accumulated juice, to the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, until the meat is tender, about 1 hour. If the chili gets too thick, thin it with a little water.
Stir in the vinegar, and season with salt and pepper to taste.
Serve with the garnishes.
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nutrition information (per serving):
Calories (kcal): 620; Fat (g): fat g 23; Fat Calories (kcal): 210; Saturated Fat (g): sat fat g 7; Protein (g): protein g 42; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 61; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 790; Cholesterol (mg): cholesterol mg 75; Fiber (g): fiber g 13;
Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the dried mushrooms, chili powder, cumin, tomato paste, ancho powder, chipotle powder, cinnamon, and bay leaf, and cook, stirring, until fragrant, 1 to 2 minutes.
Pour in the beer, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
Add the canned tomatoes and beef broth and bring to a simmer.
Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the beef, along with any accumulated juice, to the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, until the meat is tender, about 1 hour. If the chili gets too thick, thin it with a little water.
Stir in the vinegar, and season with salt and pepper to taste.
Serve with the garnishes.
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nutrition information (per serving):
Calories (kcal): 620; Fat (g): fat g 23; Fat Calories (kcal): 210; Saturated Fat (g): sat fat g 7; Protein (g): protein g 42; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 61; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 790; Cholesterol (mg): cholesterol mg 75; Fiber (g): fiber g 13;
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