Friday, February 27, 2015

Recipe for Today: Espresso Chili with Beef and Black Beans (Rachel Ray show)

This looks so good! I saw Rachel making it on her show today.  I am going to try it!
  • 2 tablespoons olive or canola oil 
  • 1 1/2 pounds 80% lean ground sirloin 
  • 2 tablespoons chili powder, such as Gebhardt or ground ancho chili powder (which is very mild) 
  • 1 rounded tablespoon instant espresso powder 
  • 1 scant tablespoon ground coriander 
  • 1 scant tablespoon ground cumin 
  • Salt and pepper 
  • 1 large onion or 2 medium onions, chopped 
  • 4 cloves garlic, chopped 
  • 1/4 cup pickled jalapeño slices, chopped 
  • 2 tablespoons tomato paste 
  • 2 cups beef or veal stock 
  • 1 15-ounce can black beans, rinsed and drained 
  • 2 tablespoons Worcestershire sauce 

Toppings: Minced red onions Chopped cilantro Chopped radishes Chopped avocado Crumbled Fritos Corn Chips Crumbled Queso fresco or shredded cheddar.

  • In a Dutch oven or a large deep skillet, heat the olive oil, two turns of the pan, over medium-high heat. Add the beef and cook, breaking it into pieces with a spoon, until browned, about 5 minutes.
  • Add the chili powder, espresso powder, coriander and cumin, and season with salt and pepper. Cook stirring constantly, about 1 minute. Add the onions, garlic and jalapeño. Partially cover and cook, stirring occasionally, until the vegetables soften, 6-8 minutes.
  • Add tomato paste; stirring until blended, then add the stock, beans and Worcestershire sauce. Bring to a bubble then reduce the heat to low and let simmer, stirring often until flavors combine, about 5 minutes. Serve chili in shallow bowls with toppings of choice.

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