Prep Time: 10 minutes
Cook Time: 40 minutes
Beefy Red Bean Chili
Prep Time: 30 minutes
Cook Time: 60 minutes
Beefy Red Bean Chili
You can never go wrong with chili, especially when you add House-Autry Medium-Hot Seasoned Breading Mix!
- 1/2 cup House-Autry Medium-Hot Seasoned Breading Mix
- 3 (16oz) cans Bush’s Red Kidney Beans, drained and washed
- 2 (7oz) jars roasted red peppers
- 1 large red onion, diced
- 2 pounds lean ground beef
- 1 quart beef broth
- 1 (28oz) can diced tomatoes
- 1 tsp allspice
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tbsp dried oregano
Puree roasted red peppers and liquid in a food processor or blender; set aside. In a 5-6 quart pot, cook onion and ground beef over medium high heat until beef is lightly browned. Skim off grease. Add House-Autry Medium-Hot Seasoned Breading Mix; cook until beef is well browned and onions are soft. Add beef broth to deglaze pan, stirring bottom to remove any meat that is stuck. Add pureed peppers, tomatoes and liquid. Add allspice, cumin, coriander, oregano and beans. Bring to a boil, and then reduce heat to a simmer. Cover and cook for 45 minutes, stirring often. Remove cover and simmer until thickened to your liking, adding water if necessary. Serve immediately or, if made ahead, cool, cover and chill for up to 2 days.
Tip: Much like spaghetti sauce, chili tastes better a day or two after it is made, giving the different flavors a chance to marry together. Adjust the spiciness to your liking with a favorite hot sauce and serve with cornbread.
Serve chili over a big baked potato and top it with cheddar cheese, sour cream and some chopped green onions. Perfect for game day!
Products used in this recipe:
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