Ancho, Beef, and Kidney Bean Chili

Name: Ancho, Beef, and Kidney Bean Chili
Yield: 10 servings (serving size: 1 1/3 cups chili, 1 tablespoon sour cream, and about 1 teaspoon cilantro)
Ingredients: 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 ½ cups chopped green bell pepper (about 2 large); 6 cups cooked kidney beans; ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; 10 tablespoons reduced-fat sour cream; ¼ cup chopped fresh cilantro; Lime wedges (optional)

4 Ratings
4 Reviews

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.

By Jeanne Kelley

Recipe by Cooking Light December 2007

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:

10 servings (serving size: 1 1/3 cups chili, 1 tablespoon sour cream, and about 1 teaspoon cilantro)

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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.

Nutrition Facts

Per Serving:

362 calories; calories from fat 29%; fat 11.7g; saturated fat 4g; mono fat 5.2g; poly fat 1.1g; protein 28.5g; carbohydrates 37.4g; fiber 11.7g; cholesterol 60mg; iron 6.3mg; sodium 504mg; calcium 86mg.

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magillesipe

07/07/2017

Loved the depth of flavor in this chili. My husband and I were stunned by the complexity and texture and would proudly serve to guests. I did use a mixture of black beans, kidney and pink beans for visual interest. I used sirloin roast cut into 2" cubes - moist, flavorful and tender. Give yourself a amount of time to prepare - it as 2.25 hours total from prep to dinner. Seriously one of the best chili recipes I've ever made or had the pleasure to eat!

CherylR1954

10/08/2010

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.

ChelleyBones

04/24/2009

This dish blows all other chilis out of this world! Very healthy and quite a filling meal. I cut the recipe in half and there was still enough to feed a crowd and plenty of leftovers! I was unable to find dried seeded ancho chiles so I seeded them myself. Added to the prep time but was well worth it. I also cut the meat into smaller chunks. Because my 10 month old is freightened by the blender I skipped this step. Made the chili a little bit more soupy but not in a bad way. Very delicious and highly recommended!

MooAtU2

12/10/2008

I really like this recipe. The ancho chilies were a great addition. I was surprised that the type of meat I used came out so tender, but I wished I would have cut it up smaller. I also used canned kidney beans. I knocked off one star because it was a little time consuming and used a lot of dishes.

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