Sweet-and-Spicy Beef Chili
By America's Test KitchenPublished on June 27, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 ¼ pounds 85 percent lean ground beef 1 onion, choppedSalt and pepper 2 tablespoons minced canned chipotle chile in adobo sauce4 garlic cloves, minced1 teaspoon ground cumin 1 (16-ounce) can Bush’s Original Recipe Baked Beans 1 (14.5-ounce) can fire-roasted diced tomatoes 2 ears corn, kernels cut from cobs4 ounces sharp cheddar cheese, shredded (1 cup)
Before You Begin
Serve with diced avocado. We found that Bush’s Original Recipe Baked Beans is the most consistent product for this recipe.
Instructions
- Cook beef, onion, 1 teaspoon salt, and 1/2 teaspoon pepper in Dutch oven over medium-high heat until meat is no longer pink and onion is softened, about 8 minutes. Stir in chipotle, garlic, and cumin and cook until fragrant, about 30 seconds.
- Stir in beans, tomatoes and their juice, and corn and bring to boil. Reduce heat to medium-low, cover, and simmer until slightly thickened, about 15 minutes, stirring occasionally. Season with salt and pepper to taste. Serve, sprinkled with cheddar.
Time
30 minutesYield
Serves 4Ingredients
1 ¼ pounds 85 percent lean ground beef
1 onion, chopped
Salt and pepper
2 tablespoons minced canned chipotle chile in adobo sauce
4 garlic cloves, minced
1 teaspoon ground cumin
1 (16-ounce) can Bush’s Original Recipe Baked Beans
1 (14.5-ounce) can fire-roasted diced tomatoes
2 ears corn, kernels cut from cobs
4 ounces sharp cheddar cheese, shredded (1 cup)
Ingredients
1 ¼ pounds 85 percent lean ground beef
1 onion, chopped
Salt and pepper
2 tablespoons minced canned chipotle chile in adobo sauce
4 garlic cloves, minced
1 teaspoon ground cumin
1 (16-ounce) can Bush’s Original Recipe Baked Beans
1 (14.5-ounce) can fire-roasted diced tomatoes
2 ears corn, kernels cut from cobs
4 ounces sharp cheddar cheese, shredded (1 cup)
Ingredients
1 ¼ pounds 85 percent lean ground beef
1 onion, chopped
Salt and pepper
2 tablespoons minced canned chipotle chile in adobo sauce
4 garlic cloves, minced
1 teaspoon ground cumin
1 (16-ounce) can Bush’s Original Recipe Baked Beans
1 (14.5-ounce) can fire-roasted diced tomatoes
2 ears corn, kernels cut from cobs
4 ounces sharp cheddar cheese, shredded (1 cup)
Why This Recipe Works
Molasses-rich baked beans provide a sweet counterpoint to the smoky heat of chipotles in this quick-cooking chili.
Before You Begin
Serve with diced avocado. We found that Bush’s Original Recipe Baked Beans is the most consistent product for this recipe.
Instructions
- Cook beef, onion, 1 teaspoon salt, and 1/2 teaspoon pepper in Dutch oven over medium-high heat until meat is no longer pink and onion is softened, about 8 minutes. Stir in chipotle, garlic, and cumin and cook until fragrant, about 30 seconds.
- Stir in beans, tomatoes and their juice, and corn and bring to boil. Reduce heat to medium-low, cover, and simmer until slightly thickened, about 15 minutes, stirring occasionally. Season with salt and pepper to taste. Serve, sprinkled with cheddar.
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