Print This Recipe: How To Make Beef Chili

Dec 19, 2013 3:30 pm

A simple, hearty chili recipe in 6 easy steps

how to make beef chili
You only need one recipe for basic beef chili — print out this version on your Canon PIXMA printer and keep it on your fridge for easy reference!
 

This post is presented by the Canon PIXMA MG7120 Wireless All-in-One Printers. PIXMA Printing Solutions (PPS) lets you print photos directly from select popular online could services. With the PIXMA MG7120 you can capture an image on your mobile and print it or easily print this article wirelessly in your home.

Between hothouse tomatoes and oranges shipped in from South America, it’s easy to pretend that the culinary calendar no longer holds sway. But, at the end of the day, there’s no fooling your appetite. In the summer, when bathing suits beckon, light flavors and fresh salads are just the thing, the perfect foods to keep you energized and on your toes.

But now it’s autumn. The leaves are off the trees, a chill is in the air and snow is on the horizon. And, as winter starts to crowd onto the calendar, tastes naturally turn toward the warm and sustaining. Leave the salads and ceviche for long days of sun and sand; now it’s time for food that sticks to your ribs, fuels your furnace, and armors you against the cold wind’s bite. It’s time for beef chili.

Chili is a great palette upon which to construct your culinary ambitions. There are endless twists and turns in the chili playbook, and nearly infinite ways for you to adjust it to your tastes. With that in mind, here’s a basic, bare-bones beef chili recipe, a meaty, beany, vegetable-rich stew that is easy to make and which promises to keep your cheeks warm and your belly full.

Here's what you'll need to serve 4-6 people:

  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 4 cloves of garlic, peeled and minced or pressed
  • 2 pounds lean ground beef
  • 28-ounce can of peeled tomatoes
  • 1 6-ounce can tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • ¼ cup red wine vinegar
  • 2 14.5 ounce cans kidney beans, drained and rinsed
Sauté the onions
Sauté the onions

In a large soup pot, heat olive oil over medium-high heat. Add onion and sauté until translucent. 

Add the garlic
Add the garlic

Add garlic and sauté for two more minutes. 

Brown the beef
Brown the beef

Add beef and cook until browned. 

Drain the fat
Drain the fat

Reduce heat to medium and drain fat. 

Add the seasonings
Add the seasonings

Add tomatoes and tomato paste, chili powder, cumin, oregano, salt, brown sugar, Worcestershire sauce, red pepper, and red wine vinegar. 

Cook the chili, then add beans and serve
Cook the chili, then add beans and serve

Bring to a boil, reduce heat to a mild simmer, and let cook for 20 minutes, adding water as needed. Add the beans and cook for five more minutes. Serve with sour cream, shredded cheese, chopped scallions, minced jalapenos, sliced limes, or any other additions you like.

Print This Recipe: How To Make Beef Chili
Print this recipe

Now that you've read the instructions, it's time to print out this recipe on your Canon PIXMA MG7120 printer for easy reference in your kitchen.

 

This post is brought to you by our friends at:

Canon Pixma
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.