This quick chili can be served with an assortment of condiments such as sour cream, shredded Cheddar cheese, diced scallions, and tortilla chips.
Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 1 1⁄2 lbs. stew beef, cubed
- 1 1⁄4 tsp. salt, divided
- 1⁄2 tsp. ground black pepper
- 1 Tbsp. chili powder
- 1 Tbsp. cornstarch
- 3 Tbsp. olive oil, divided
- 1 tsp. minced ginger
- 2 Tbsp. chopped jalapeño peppers
- 1 tsp. minced garlic
- 1 small onion, peeled and chopped
- 1 medium red bell pepper, seeded and diced
- 1 can (15 oz.) red beans, rinsed and drained
- 1 can (15 oz.) diced tomatoes, drained
- 2 Tbsp. chopped chipotle peppers
- 1 Tbsp. of the adobo sauce (from chipotle peppers)
- 1 tsp. ground cumin
- 1⁄2 cup chicken stock
- Cut the beef into cubes. Place the beef in a large bowl and add 1 teaspoon salt, black pepper, chili powder, and cornstarch. Set aside.
- Heat a wok or skillet over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the minced ginger. Stir-fry for 30 seconds or until aromatic.
- Add the beef. Let sit for 1 minute, then stir-fry the beef for 2 to 3 minutes or until it is no longer pink and is nearly cooked through. Remove from the pan and drain on a plate lined with paper towels.
- Heat 1 tablespoon oil. When the oil is hot, add the chopped jalapeño peppers. Stir-fry for a few seconds, then add the minced garlic. Add the onion and stir-fry for about 2 minutes, until it is softened.
- Add the diced bell pepper. Stir-fry for 1 minute, adding remaining 1⁄4 teaspoon salt.
- Stir in the red beans, diced tomatoes, and the chipotle peppers and adobo sauce.
- Stir in the cumin and chicken stock and bring to a boil.
- Stir in the beef. Turn down the heat, cover, and simmer for about 10 to 15 minutes. Serve hot.