Red Kidney Bean Chili With Onion Relish Recipes

KIDNEY BEAN RELISH

Steps:

• Drain the kidney beans well.
• Add chopped onion to kidney beans.
• Combine remaining ingredients and pour over beans and onion, mixing well.
• Salt and pepper to taste.
• Refrigerate at least two hours before serving.

CHILI WITH KIDNEY BEANS

Steps:

• Sauté ground beef in a large skillet over medium high heat until brown. Depending on the fat content of your ground beef (e.g., 80/20), you may need to add a touch of olive oil if it appears too dry.
• While beef browns, add kidney beans, diced tomatoes, and tomato sauce to large pot and heat over medium.
• Once beef is brown, transfer meat to pot with beans and tomatoes. Reserve a small amount of grease in the skillet.
• Return skillet to medium-high heat and add chopped onions to skillet and sauté until translucent, approximately 5-7 min.
• Add minced garlic to the skillet with the onions, stir and cook for another 1-2 minutes.
• Transfer onions and garlic to pot and stir to combine.
• Add the remaining ingredients to the pot and stir to combine.
• Bring to a boil, then reduce heat and simmer uncovered on low for 1 hour. Stir occasionally.
• After an hour, taste chili and add salt to taste for your preference (up to 1 tsp).
• Garnish with sour cream, green onions, cheddar cheese, or whatever else you like.

SIMPLE BEEF CHILI WITH KIDNEY BEANS

Steps:

• Heat oil in large heavy-bottomed non-reactive Dutch oven over medium heat until shimmering but not smokng, 3-4 minutes. Add onions, bell pepper, garlic, cumin, coriander pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3-4 minutes. Add remainng beef and cook, breaking up pieces with wooden spoon until no longer pink, 3-4 minutes.
• Add beans, tomatoes, tomato puree, and 1/2 teaspoons salt; bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chli begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
• SLOW COOKER OPTION: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on high for 4 hours.