HOW TO COOK BEEF KIDNEY RECIPES

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BEEF CHILI WITH KIDNEY BEANS RECIPE - FOOD.COM



Beef Chili With Kidney Beans Recipe - Food.com image

SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month. Substitute beer or bourbon for water.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable corn oil
2 medium onions, chopped fine (about 2 cups)
1 medium red bell pepper, stemmed seeded cut 1/2-inch dice
6 medium garlic cloves, minced (about 2 TBSP)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 lbs lean ground beef (80 %)
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato puree
salt
2 limes, cut into wedges

Steps:

  • Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
  • Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
  • Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
  • Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
  • Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
  • Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
  • Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
  • Adjust the seasoning with additional salt.
  • Serve with lime wedges and condiments (see note), if desired.

Nutrition Facts : Calories 440.1, FatContent 14.3, SaturatedFatContent 5, CholesterolContent 73.7, SodiumContent 317, CarbohydrateContent 46, FiberContent 13.9, SugarContent 9.9, ProteinContent 35.8

HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES



Homemade chilli con carne recipe | Jamie Oliver recipes image

A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call.

Total Time 2 hours 25 minutes

Yield 10

Number Of Ingredients 15

2 dried chillies such as chipotle
2 red onions
4 cloves of garlic
1 bunch of fresh coriander (30g)
3 fresh red chillies
olive oil
2 carrots
1½ tablespoons sweet smoked paprika
1 stick of cinnamon
1 tablespoon cumin seeds
500 g higher-welfare minced pork
500 g higher-welfare minced beef
4 x 400 g tins of plum tomatoes
3 mixed-colour peppers
2 x 400 g tins of kidney beans

Steps:

    1. Cover the dried chillies with boiling water and leave to rehydrate.
    2. Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
    3. Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
    4. Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
    5. Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
    6. Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
    7. Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
    8. Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
    9. With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
    10. Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

Nutrition Facts : Calories 249 calories, FatContent 10.1 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 27.5 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 11 g sugar, SodiumContent 0.6 g salt, FiberContent 3.2 g fibre

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