Cayenne Bean Chili
Source of Recipe
D'Agostino, NYC
Recipe Introduction
This thick, hearty kidney bean chili has a beef broth base. It's highly spiced with cayenne pepper and may be topped with smoked Gouda cheese and finely chopped red onion or simply served with oyster crackers.
List of Ingredients
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup chopped yellow onion
1/2 cup chopped scallion
1/4 cup chopped green bell pepper
1-1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1 15-ounce can dark red kidney beans, rinsed and drained
3 cups canned beef broth (not condensed)
1/2 cup water
1/4 - 1/2 teaspoon cayenne pepper
Recipe
Place 1 tablespoon of the oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add garlic and onion and cook for 4 minutes or until onion is translucent. Add remaining ingredients (except remaining tablespoon of oil) and bring to a boil. Reduce heat, cover tightly, and simmer for 25 minutes. Place 1/2 cup of the bean mixture in a blender and blend until smooth. Return puree to dutch oven and cook, uncovered, for 5 minutes longer. Remove from heat, stir in remaining oil, and let stand, uncovered, for 30 minutes to thicken slightly. Reheat over low heat.
SUGGESTED GARNISH: Shredded smoked Gouda and finely chopped red onion or oyster crackers.
Makes about 4 cups
|
|
member logon
