You'll get a clear taste of cumin in this great cold-weather chili made with ground beef, beans, and green bell pepper. If you want a hotter chili, add as much cayenne as you like.
Red zinfandel is made for chili because it's as flavorful and fun as chili is. If you choose to make the dish spicy with cayenne, the ripe fruity character of zinfandel can even cool the heat.
- 1 1/2 tablespoons cooking oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef
- 3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can)
In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook, stirring, until the vegetables start to soften, about 10 minutes. Increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.
Stir in the tomatoes, tomato paste, cumin, oregano, salt and black pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. Add the beans and simmer, partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.
Add one ten-ounce package of frozen corn, thawed, to the chili along with the beans.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
475 calories; 22g total fat; 62mg cholesterol; 1246mg sodium; 29g carbohydrates; 7g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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