Sarasota's Classic Beef and Bean Chili

10m
Prep Time
1-1h
Cook Time
1h 10m
Ready In


"This was a our 'classic' chili growing up. It's hearty, thick, and spicy; but NOT too spicy. Just enough heat to warm up your pallet, but NOT so hot that your mouth is burning. I usually use a mix of red and light kidney beans; but sometimes I will add a can of pinto beans as well. You can easily change it up to your favorites. And, I prefer to make this a day ahead ... it is always better the next day. And for my family, we always had sour cream, cheese, tortilla chips (and Dad had crackers); scallions - and sometimes, avocado and olives. But you can have fun with the toppings."

Original is 7 servings

Nutritional

  • Serving Size: 1 (485 g)
  • Calories 446.6
  • Total Fat - 20.6 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 111.2 mg
  • Sodium - 797.8 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 9.9 g
  • Protein - 37.2 g
  • Calcium - 83 mg
  • Iron - 5.7 mg
  • Vitamin C - 29.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Base ... Now, I use a non-stick pot, so it isn't necessary to use olive oil; but if you are not using non-stick, you may want to add the olive oil. Bring up to medium heat and add the beef, 1 tablespoon of the chili powder and Italian seasoning. Cook 5-7 minutes on medium to medium low heat, breaking it up as it cooks. I find, if you cook it slowly, it will release enough drippings, so the oil isn't needed. When the beef is about 1/2 way cooked through; add the onion, peppers, garlic, and celery. Continue to cook until the vegetables have softened, and the beef is no longer pink, another 5 minutes.

Step 2

Liquids ... Add the beer to deglaze the pan scraping the bottom for any bits. Then add in the V8 juice, all the tomatoes, beans, and stir until well combined. Add the cumin, sugar, 1/2 of the salt and pepper and mix well. Bring to a light boil and then reduce to low heat. Simmer and least 30 minutes; then re-season. At this point, I usually add more chili powder, and a bit more salt and pepper; but, that is up to you. I like to simmer another 15-30 minutes.

Step 3

Finish ... As I said, I prefer to make this a day ahead - it is always better the next day, but that isn't necessary. And for garnishes, pick your favorites - there is no right or wrong. ENJOY!

Tips


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