Chili Beans
Wow! Sunny LA was finally blessed with a cloudy week that's making it finally feel like fall; and with the presidential election just one week away, we’re in need of a little extra comfort these days. There really isn't a better way to get cozy than with a big ol’ bowl of something hot! We figured a beef chili using a mix of scarlet runner and black coco beans from 2_peas in a pod, simmered in that perfect Heirloom Tomato Sauce we made last week would warm us up perfectly.
Gather mise en place:
- Cut onion and peppers into medium-sized dice; combine and set aside.
- Blend and combine spices; set aside.
- Combine heirloom tomato sauce and beef stock in a sauce pan and place on the back burner; keep warm.
In a large sauce pot heat 2 Tbsp of extra virgin olive oil and add ground beef. Season with salt and black pepper.
- Using a wooden spoon, break down large chunks of beef.
- While cooking, you will notice a lot of oil and water expelling out the meat.
- Drain liquid into a separate container keeping ground beef in the pan.
- Once ground beef is finely broken down and browned, remove from the pot and set aside in a bowl.
Heat an extra 2 Tbsp of extra virgin olive oil and add onions and peppers to the pot. Cook for approx. 2-3 minutes or until translucent without any browning.
Add minced garlic, spice blend, and salt. Cook for another 2-3 minutes without browning.
Add ground beef back to the pot and combine.
Add tomato paste and chipotle peppers in adobo sauce. Cook for another approx 2-3 minutes or until everything in the pan is fragrant and concentrated in flavor.
Deglaze sauce pot with red wine, cook until alcohol is no longer aromatic.
Add cooked beans to the pot and combine.
Cover ingredients with warm heirloom tomato sauce and beef stock mix.
Bring to a boil before lowering heat to a gentle simmer. Cook for approximately 1½ hours or until chili is reduced and concentrated in flavor.
Serve immediately while hot in individual bowls topping each with shredded cheddar cheese and a dollop of sour cream.