Picadillo-Style Beef Chili
By America's Test KitchenPublished on February 14, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound 85 percent lean ground beef 1 ¾ teaspoons table salt, divided1 teaspoon pepper 1 onion, chopped fine1 jalapeño chile, stemmed, halved, seeded, and sliced thin1 ½ tablespoons chili powder 3 garlic cloves, minced2 (14.5-ounce) cans fire-roasted diced tomatoes, drained2 cups chicken broth 1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces½ cup pimento-stuffed green olives, sliced thin
Before You Begin
Serve this chili with warm flour tortillas, sour cream, and hot sauce.
Instructions
- Combine beef, 1 teaspoon salt, and pepper in Dutch oven and cook over medium-high heat, breaking up meat with wooden spoon, until beginning to brown, about 10 minutes.
- Stir in onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. Stir in tomatoes, broth, potatoes, and remaining ¾ teaspoon salt and bring to boil, scraping up any browned bits.
- Reduce heat to medium, cover, and simmer until potatoes are tender, 15 to 17 minutes. Stir in olives and serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound 85 percent lean ground beef
1 ¾ teaspoons table salt, divided
1 teaspoon pepper
1 onion, chopped fine
1 jalapeño chile, stemmed, halved, seeded, and sliced thin
1 ½ tablespoons chili powder
3 garlic cloves, minced
2 (14.5-ounce) cans fire-roasted diced tomatoes, drained
2 cups chicken broth
1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
½ cup pimento-stuffed green olives, sliced thin
Ingredients
1 pound 85 percent lean ground beef
1 ¾ teaspoons table salt, divided
1 teaspoon pepper
1 onion, chopped fine
1 jalapeño chile, stemmed, halved, seeded, and sliced thin
1 ½ tablespoons chili powder
3 garlic cloves, minced
2 (14.5-ounce) cans fire-roasted diced tomatoes, drained
2 cups chicken broth
1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
½ cup pimento-stuffed green olives, sliced thin
Ingredients
1 pound 85 percent lean ground beef
1 ¾ teaspoons table salt, divided
1 teaspoon pepper
1 onion, chopped fine
1 jalapeño chile, stemmed, halved, seeded, and sliced thin
1 ½ tablespoons chili powder
3 garlic cloves, minced
2 (14.5-ounce) cans fire-roasted diced tomatoes, drained
2 cups chicken broth
1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
½ cup pimento-stuffed green olives, sliced thin
Why This Recipe Works
Using canned fire-roasted tomatoes added smoky complexity to the chili.
Before You Begin
Serve this chili with warm flour tortillas, sour cream, and hot sauce.
Instructions
- Combine beef, 1 teaspoon salt, and pepper in Dutch oven and cook over medium-high heat, breaking up meat with wooden spoon, until beginning to brown, about 10 minutes.
- Stir in onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. Stir in tomatoes, broth, potatoes, and remaining ¾ teaspoon salt and bring to boil, scraping up any browned bits.
- Reduce heat to medium, cover, and simmer until potatoes are tender, 15 to 17 minutes. Stir in olives and serve.
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