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American · Main
Quick Beef and Bean Chili with Chipotle
A fast beef and bean chili that tastes long-cooked: chipotles and anchovy bring smoke and savour in place of browning, homemade chile paste gives depth, and a spoonful of masa thickens it in half an hour.
- YieldServes 4 to 6
- Hands-on26 min
- Total56 min
- Difficulty
Ingredients
- 55 gunsalted butter
- 2medium onions, coarsely grated
- 2 cloveslarge garlic cloves, minced or finely grated
- 1 tspdried oregano
- to tastekosher salt
- 2chipotle chiles in adobo, finely chopped
- 2anchovy fillets, mashed to a paste
- 120 mldried chile paste (or 4 tbsp chili powder)
- 1 tbspground cumin
- 130 gtomato paste
- 900 gboneless ground beef chuck
- 1 canwhole peeled tomatoes (800 g), drained and chopped into 1 cm pieces
- 1 canred kidney beans (425 g), drained
- 240 mllow-sodium chicken stock or water
- 2½ tbspinstant masa harina
- 2 tbspwhiskey, vodka or brandyoptional
- to tastefreshly ground black pepper
- to tastegarnishes: grated cheddar, sour cream, sliced spring onions, diced avocado, coriander, corn chips or warm tortillasoptional
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