This is incredible chili. It definitely is worth the time to make the puree. I did make some substitutions. Because I didn't want to figure out how many cups of dried kidney beans would make 6 cups (though I could have easily on the Internet), I bought 3 cans of kidney beans. They weren't enough, so I threw in a can of black beans, which I love. It's chili--so what? The market didn't have ancho chiles so I guess and grabbed chipotles. I checked online and I was w/in about a point in terms of heat...if anything just a tad hotter, which is fine in my book. And I did get lazy and didn't want to cut up the beef, so used 2 lbs. of ground sirloin. It tastes so good today that I'm eating something else tonight and waiting til tomorrow night to really enjoy it. This is certainly one of the best chilis I ever made, and I have dozens of recipes.
Ancho, Beef, and Kidney Bean Chili
Instead of using commercial chili powder to flavor this stew, we puree dried ancho chiles for a customized taste. You can prepare the chile-broth puree up to two days in advance to streamline prep for a busy night.
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- Calories: 362
- Calories from fat: 29%
- Fat: 11.7g
- Saturated fat: 4g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.1g
- Protein: 28.5g
- Carbohydrate: 37.4g
- Fiber: 11.7g
- Cholesterol: 60mg
- Iron: 6.3mg
- Sodium: 504mg
- Calcium: 86mg
- 2 tablespoons olive oil, divided
- 2 cups chopped onion
- 2 teaspoons ground cumin
- 6 garlic cloves, minced
- 2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
- 4 cups fat-free, less-sodium beef broth
- 1 (28-ounce) can diced tomatoes, undrained
- 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
- Cooking spray
- 2 1/2 cups chopped green bell pepper (about 2 large)
- 6 cups cooked kidney beans
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 10 tablespoon reduced-fat sour cream
- 1/4 cup chopped fresh cilantro
- Lime wedges (optional)
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.
- Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed chile mixture into a large bowl. Repeat procedure with remaining chile mixture. Set aside.
- Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.
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