Recipes Nugget Markets Signature Recipes
Chili with Beans
- Prep time
- 20 minutes PT20M
- Cook time
- 3 hours PT3H
- Yield
- 4–6 servings
- Difficulty
This traditional chili recipe is a real crowd-pleaser on a cold winter day.
Ingredients
- 1 cup dry kidney beans
- 1 cup dry vaquero beans
- 8 cups water
- 1 pound ground beef
- 1 yellow onion, small diced
- 4 tablespoons minced garlic
- 1 jalapeño, minced
- 1 green bell pepper, small diced
- 1 tablespoon chili powder
- 1 tablespoon chipotle powder
- 2 tablespoons cumin
- 1 tablespoon ground black pepper
- Kosher salt, to taste
- 1 cup white wine
- 2 cups beef stock
- 2 cans (28 ounces each) fire-roasted tomatoes
- ½ bunch oregano, chopped
Preparation
Place the dry beans in two separate pots and cover with 4 cups water each. Gently simmer until tender, about half an hour. Add more water as needed to keep beans submerged. Do not boil, as this can break the beans.
In a 2-gallon pot, brown the ground beef. Remove cooked meat and drain any excess fat. Add the onion, garlic, jalapeño and bell pepper to the pot and sauté over medium heat for 5 minutes. Add the spices and sauté for 3 more minutes. Deglaze with white wine and reduce by half. Add the cooked ground beef along with the beef stock, fire-roasted tomatoes and oregano. Bring to a simmer and cook, partially covered, for 2–3 hours, stirring occasionally.
Add the cooked beans and enough cooking liquid to reach desired consistency. Adjust seasoning to taste with salt and pepper.
