Beef chili and cheddar cornbread
(Read article summary)A quick, easy meal during the busy holiday rush.
I’ve nearly been swallowed by New York City in the best, all-consuming sense of the word. And this recipe is the best meal I’ve posted yet. Seriously.
Beef Chili
2 large onions, chopped
1/4 cup vegetable oil
1 tablespoon minced garlic
4 carrots, diced (I also roasted ‘em)
2 pounds ground beef
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon crumbled dry oregano
Dried red pepper flakes, to taste
1 16-ounce can diced tomatoes
1 1/4 cups beef broth
3 tablespoons Worcestershire sauce
2 8-ounce cans kidney beans
2 red bell peppers, chopped (I roasted these, too)
In a large pot, heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and carrots and cook for one minute more.
Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the diced tomatoes, broth and Worcestershire sauce and simmer the chili, covered, for 35 to 40 minutes.
