Red Kidney Bean Chili With Onion Relish Food

BEAN & PEPPER CHILLI

Steps:

• Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
• Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

RED BEAN CHILI

Steps:

• Season meat with adobo. Brown in hot oil in large saucepan on medium heat; drain. Add onions, peppers and garlic; cook 5 min. or until tender, stirring occasionally.
• Stir in chili powder and cumin; cook 2 min. Stir in all remaining ingredients except cheese. Bring to boil; simmer on low heat 30 min., stirring occasionally.
• Serve topped with cheese.

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.

ITALIAN-STYLE KIDNEY BEANS

Steps:

• Cook bacon in oil over medium high heat until transparent, 1-2 minutes.
• Reduce heat to medium. Add onion, carrots, celery, parsley and rosemary and cook, stirring occasionally, until soft, about 5 minutes.
• Add tomatoes, bay leaf and red pepper flakes if using. Cover, reduce heat to low and let simmer 10 minutes.
• Rinse and drain beans and add to tomato sauce. Cook another 15-20 minutes without cover, until thickened to a sauce consistency.
• Taste with salt and pepper. Be careful with the salt, as the bacon is already salty.

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.

FIERY CHILI WITH RED BEANS

Steps:

• Rinse the beans under cool water, removing and discarding any damaged beans and any foreign material. Place the beans in a large pot with the cold water and 1 teaspoon of the salt, and bring to a boil. Cover, reduce the heat, and cook gently for 1 1/4 to 1 1/2 hours, until the beans are tender but not mushy. Set aside; do not drain.
• Cut the beef into 1-inch pieces, and then chop coarsely by hand or in a food processor. When using a food processor, place about 1/2 pound of the chuck in the bowl at a time, and pulse the motor for about 10 seconds.
• Place the pieces of ham rind or bacon in a saucepan, and cook over medium heat for about 10 minutes, until most of the fat has been rendered and the rind is dry and brown. Add the 1 pound of onion pieces and the beef, and cook, stirring, for about 5 minutes, until the meat separates and loses its red color. Stir in the garlic, jalapeno pepper and tomatoes.
• Using a mini-chopper or small coffee grinder, process the coriander seeds, and add them to the saucepan, along with the cumin powder, mustard, red pepper flakes, chili powder and the remaining 2 teaspoons of salt. Bring the mixture to a boil. Combine the meat mixture and the beans (liquid and all), return to a boil, cover, reduce the heat to low, and simmer for 1 hour. (The mixture will be soupy.)
• Spoon over boiled rice, and garnish with the Cheddar cheese and the chopped onion. Pass the Tabasco sauce and the corn tortillas or tacos.

BEEF CHILI WITH KIDNEY BEANS

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.