Page 103 - 201415_TOH_Cookbook

THREE BEAN
AND BEEF CHILI
PETRUCCI FAMILY, NORWOOD, MA
“Our son is on the UMass men’s crew team, and this is a great hearty meal to bring for the guys ater a regata.” Teresa Petrucci
PREPARATION
1. Heat the oil in a large pot or Dutch oven over medium heat. Sir in the onion, bell pepper and carrots. Cov- er and cook, sirring occasionally, unil the vegetables are sot, about 10 minutes.
2. Add the cumin and cook, sirring, for 1 minute. Add the ground beef, increase the heat to high, and cook, breaking up the meat with a wooden spoon, unil the meat is no longer pink.
3. Sir in the tomatoes, water, chipo- tle chile, adobo sauce, oregano,
salt and pepper. Simmer parially covered, sirring occasionally, for 30 minutes. Sir in the beans and cook, parially covered, for 20 minutes more. Taste, adding more salt and pepper as needed before serving.
INGREDIENTS
1 tablespoon olive oil 1 onion, diced (about 1 cup)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
2 carrots, diced (about 1/2 cup) 2 teaspoons ground cumin 1 pound extra-lean ground beef 1 (28-ounce) can crushed tomatoes 2 cups water 1 chipotle chile in adobo (from a can) 2 teaspoons adobo sauce from canned chipotle chiles 1/2 teaspoon dried oregano Salt Ground black pepper 1 (15.5-ounce) can black beans,
drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Serves 6
Taste of Home – Page 93