RED BEAN CHILISource:
Real Simple Magazine 2 to 2 1/2 pounds lean ground beef
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
2 cans (14 1/2 ounce each) beef broth
1/3 cup chili powder
2 teaspoons ground cumin
1 (14 1/2 ounce) can diced tomatoes
2 cans (15 1/2 ounce each) kidney beans, drained
1 teaspoon kosher salt
1 Tablespoon cider vinegar
OPTIONAL TOPPINGS AND SIDES:grated cheddar
sour cream
minced jalapeno
corn bread
Place a large Dutch oven or saucepan over medium-high heat. Add the beef and cook until browned, about 5 minutes.
Add the onion, stirring well, and cook until translucent 3 to 5 minutes.
Add the garlic and cook 1 minute more.
Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin and tomatoes. Reduce heat to medium-low, cover and let simmer for 10 minutes.
Add the beans, salt and vinegar, stirring well. Simmer uncovered for 10 minutes more.
Garnish with the Cheddar, sour cream and jalapeno, if desired. Serve hot, with corn bread, if desired.
