Chili, With A Spanish Flair

More from this source
An Edible Mosaic
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

1 lb dried pinto beans, rinsed

2 tablespoons unsalted butter

2 tablespoons olive oil

1 lb button mushrooms, halved or quartered, depending on their size

1 large onion, finely diced

2 medium red bell peppers, finely diced

1 1/2 lbs lean ground beef (I used 95% lean)

5 large cloves garlic, minced

1 tablespoon minced fresh thyme

2 teaspoons smoked paprika

2 teaspoons chili powder

1 1/2 teaspoons dried oregano

1 1/4 teaspoons salt

1 teaspoon cumin

1/2 teaspoon cayenne pepper (more or less to taste)

1/4 teaspoon cinnamon

1/4 teaspoon black pepper

2 bay leaves

1/2 cup red wine

1 pinch saffron

2 tablespoons hot water

1 (28 oz) can crushed tomatoes in thick puree

4 tablespoons tomato paste

3 cups low-sodium beef stock

1/4 cup minced fresh parsley leaves

Optional Garnishes: Plain yogurt

Optional Garnishes: Good quality olives, pitted and sliced

Optional Garnishes: Minced fresh parsley

Optional Garnishes: Diced onion or scallion

You might also like

Sweet Chili Lime Tofu With Wok Steamed Collards...
Vegan YumYum
Spicy Chicken & White Bean Chili
Fine Cooking
Healthy 3-Bean And Quinoa Chili
SHAPE Magazine
Marinated Eggplants À La Ottolenghi
Delicious Days
Spicy Kale And Coconut Stir Fry
Cookie and Kate
Linguine With Asparagus, Peas, And Arugula In A...
Feed Me Phoebe
Dinner Tonight: Braised Lentils With Winter Gre...
Serious Eats
Chili Roasted Tofu With Minted Pomegranate Relish
Sprouted Kitchen
Deer Valley-Style Turkey And Black Bean Chili
Pamela Salzman
Apple, Peanut Butter, And Chili Paste On Lavash
Whole Living