A steamy bowl of chili is always a treat for me on a cold wintry day. We have had our share of downright frigid days for the past couple of weeks. Now I’m not complaining because we had a beautiful white Christmas that left roads clear and enough snow to build a snowman. In fact we got to enjoy the white stuff for about four days! I’m just not the type person that likes outdoorsy activities in the cold. It is so hard to stay warm. This beef and bean chili is perfect for cold days. So get in the kitchen and warm up with this great chili from The Best of Fine Cooking Magazine .
I love Fine Cooking Magazine. Just looking at their beautifully photographed dishes makes me drool. This recipe I found in their Tailgating issue that came out in late September is no exception. You are going to love it! It’s different from most of the chili recipes that I have made in the past. It calls for molasses and balsamic vinegar two ingredients that I have never used in chili. Now whether it is those two ingredients or the abundance of spices that make this chili so wonderful I’m not sure. Try it and you be the judge! Let me know what you think.
Beef and Bean Chili with Nachos from Fine Cooking
Makes 4 servings (I doubled the recipe and it worked great)
- 11/2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne
- 3 Tablespoons olive oil
- 1 lb. ground beef
- kosher salt
- 11/2 cup chopped onion
- 2 Tablespoons seeded and chopped fresh jalapeno
- 4 large cloves garlic, chopped
- 1 14-oz. can diced tomatoes, with their juices
- 1 15-oz.can kidney or black beans, drained and rinsed
- 1 Tablespoon molasses
- 1 teaspoon balsamic vinegar
- sour cream
- fresh cilantro leaves, for garnish
For the Nachos
- 8 large restaurant style tortilla chips
- 1 fresh jalapeno, sliced into paper-thin rings
- about 3/4 cup grated Cheddar or Monterey Jack cheese
- In a small bowl, combine the chili powder, cumin, paprika, oregano, and cayenne.
- In a Dutch oven, heat about 1 tablespoon of the oil. Add the ground beef and break it up as it browns. Season with 1 teaspoon of salt. Cook until it is no longer pink and drain.
- Add another tablespoon of oil to the pan and saute the onion and pepper over medium heat for about 4 minutes.
- Add garlic stir and cook for another minute.
- Add another tablespoon of the oil and the spices, stir for about 1 minute.
- Return meat to the pan.
- Add tomatoes and their juices and 1/4 cup of water. Reduce heat to simmer. Cook for about 20 minutes or longer will not hurt.
- Stir in beans and cook, uncovered, for another 15 to 20 minutes.
- Stir in the molasses and balsamic vinegar.
For the Nachos
- Heat the broiler.
- Lay the tortilla chips on a small baking sheet.
- Top each with a few slices of jalapeno.
- Cover each chip with a small handful of cheese.
- Slide in the broiler to melt the cheese and brown the edges of the chips slightly.
- Let nachos cool slightly
- Serve chili in bowls topped with sour cream and cilantro. Stand a nacho or two in the chili. Enjoy
The Teacher Cooks