Beef Chili With Chick Peas
by Sara Foster, Foster’s Market, Durham, N.C.
Serves 6 to 8; makes about 3 quarts
Chili is one of those classics for which everyone has their own favorite recipe, and this is mine. I often mix up the beans and use kidney, navy, or pinto, depending on what’s in my pantry. I also change the peppers depending on the season or availability, but the rest is always the same.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, cored, seeded, and diced
- 2 jalapeno peppers, cored, seeded, and diced
- 3 garlic cloves, minced
- 1 pound Certified Piedmontese ground beef
- Sea salt and freshly ground black pepper to taste
- ¼ cup ground chili powder
- 1 tablespoon ground cumin
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried basil
- 2 tablespoons Worcestershire sauce
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
Heat the olive oil in a large saucepan over medium heat. Add the onion and reduce the heat to low. Cook and stir about 10 minutes. Add the peppers and cook and stir about 5 minutes more. Add the garlic and cook for about 1 minute, or until the garlic starts to release an aroma.
Add the beef, breaking it up with a wooden spoon, and increase the heat to medium. Season with salt and pepper. Add the chili powder, cumin, red pepper flakes, and basil, and cook and stir until the beef is thoroughly browned.
Stir in the Worcestershire sauce, tomatoes, tomato paste, and broth, and bring to a low boil. Reduce the heat to low and simmer for 45 minutes, until the chili reduces slightly and thickens. Add the beans and continue to simmer for about 15 minutes longer. Serve warm.
Note: This dish freezes well and can be made in advance and kept up to 3 days refrigerated in an airtight container.