Normally, I don’t go for beans in chili. It makes for less room for the meat. But sometimes in life, you have to compromise, and sometimes, that means putting beans in your chili.

That said, it doesn’t mean the chili has to suck. It definitely should not suck. This chili doesn’t.

In texas style chili, I like big hunks of braised beef. Fall apart tender, with deep flavor from good browning, delicious. In this chili, the scarlett runner beans take the stage as the big hunk of deliciousness. Ground beef it beefiness and the chile sauce does the rest. yummy.

Serve with sour cream, shredded cheese, and sliced scallions.

Serves: 4
Time: 2.5 hours


Mise en Place
STAPLES VEGGIES
4 cups chicken stock 1 onion, diced
8 oz scarlett runner beans, soaked overnight 3 cloves garlic, crushed
kosher salt MEAT
pepper 1.5 lb ground beef 20-25% fat
canola oil COMPONENTS
1 tbs mexican oregano 1/2 recipe red chile sauce
1/2 tsp ground corriander
1 tsp ground cumin
cayenne to taste
1 15 oz can crushed tomato
2 tbs soy sauce
1 tsp worcestershire sauce

 


Equipment
1 dutch oven, medium high
2 bowls
1 slotted spoon
1 pressure cooker

Directions
Step Action
1 rinse beans and put into pressure cooker covering with 1 inch of water. cook on low pressure for 15 minutes. let naturally release and evac to bowl when done leaving cooking water behind
2 In a bit of oil, brown ground beef
3 Using slotted spoon, evac ground beef to bowl
4 Drain off beef fat, wipe clean, reduce heat to medium low
5 Sweat onions till soft in a bit of oil and a pinch of salt
6 Add garlic and cook one minute
7 Add spices and cook one minute
8 Add chili sauce, tomato, soy, worcestershire, beef, and beans. stir to combine
9 Add chicken stock till you get to a consistency just looser than you would like in the end
10 Bring to a boil and reduce to a simmer
11 Partially cover and cook 1-2 hours