L.J’S Chili

This hearty chili combines tender chunks of stewing beef with red kidney beans, tomatoes, and a robust blend of spices for a deeply satisfying meal. The secret lies in the overnight marinade, which infuses the meat with bright lemon and tomato notes, followed by a long, slow simmer that develops a thick, rich texture. Green and red peppers add a fresh crunch and slight sweetness, balancing the heat from chili powder and crushed chilies. Perfect for cold evenings or feeding a crowd, this dish tastes even better the next day as the flavors meld together. Serve it hot with crusty bread or over rice for a complete meal.

Cooking Method: Slow Cooking, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 432.4

Dietary: Gluten-free

Description

This hearty chili combines tender chunks of stewing beef with red kidney beans, tomatoes, and a robust blend of spices for a deeply satisfying meal. The secret lies in the overnight marinade, which infuses the meat with bright lemon and tomato notes, followed by a long, slow simmer that develops a thick, rich texture. Green and red peppers add a fresh crunch and slight sweetness, balancing the heat from chili powder and crushed chilies. Perfect for cold evenings or feeding a crowd, this dish tastes even better the next day as the flavors meld together. Serve it hot with crusty bread or over rice for a complete meal.

Ingredients

3 pounds stewing beef, cut into 1-inch chunks
3 cans (14 oz each) red kidney beans, drained and rinsed
2 large green peppers, diced
2 large red peppers, diced
1 large can (quart) tomatoes (preferably home-canned), including juice
1 can (large) tomato paste
1 cup ketchup
3 cans (8 oz each) mushrooms, drained
2 large Spanish onions, chopped
1 tablespoon lemon juice
1 tablespoon crushed chilies (adjust to taste)
1/2 cup chili powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon black molasses
2 teaspoons black pepper
1 to taste salt
1 cup cooked mashed potatoes (for thickening, optional)

Directions

1
In a large bowl, combine the chopped beef with the tomatoes (including juice), lemon juice, mushrooms, black pepper, crushed chilies, and chopped onions.
2
Cover the bowl and refrigerate overnight to allow the meat to marinate.
3
Drain the beef from the marinade, reserving the liquid and vegetables. Pat the beef dry with paper towels.
4
Heat a large skillet over medium-high heat and brown the beef chunks in batches. Transfer the browned meat to a large pot.
5
Add the reserved marinade liquid, vegetables, tomato paste, ketchup, chili powder, cumin, oregano, black molasses, and salt to the pot with the meat.
6
Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 3 hours, stirring occasionally.
7
While the chili simmers, chop the green and red peppers into long slivers or dice them.
8
After 3 hours, stir in the drained kidney beans and the chopped green and red peppers.
9
Continue to simmer uncovered for 1 more hour, stirring occasionally to prevent sticking.
10
If the chili is too thin, stir in the cooked mashed potatoes to thicken. Adjust seasoning with more salt or pepper if needed.
11
Serve hot.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 432.4kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 74.9g25%
Dietary Fiber 21.8g88%
Sugars 7.2g
Protein 29.6g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, beef, kidney beans, slow cooked, mexican, hearty, stew, tomato, peppers, cumin, oregano, spicy, comfort food, dinner, family meal, make ahead, freezer friendly, protein, vegetarian option, gluten free

Read it online: https://www.chefs-mate.com/recipe/l-js-chili-2/