beef-and-bean-chili-107079.json

{
    "directions": [
        "Heat oil in heavy large pot over medium-high heat. Add onions; saut\u00e9 until brown, about 6 minutes. Add jalape\u00f1os and garlic; saut\u00e9 1 minute. Add beef; saut\u00e9 until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)",
        "Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately."
    ],
    "ingredients": [
        "1 tablespoon olive oil",
        "2 large red onions, chopped",
        "5 tablespoons chopped jalape\u00f1o chilies with seeds",
        "8 garlic cloves, chopped",
        "2 1/3 pounds ground beef (15% fat)",
        "1/4 cup chili powder",
        "2 tablespoons ground cumin",
        "1 teaspoon sweet paprika",
        "1 28-ounce can diced tomatoes in juice",
        "2 15 1/4-ounce cans kidney beans, drained",
        "1 14-ounce can beef broth",
        "Sour cream",
        "Grated cheddar cheese",
        "Chopped green onions",
        "Chopped fresh cilantro"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Beef",
        "Tomato",
        "Super Bowl",
        "Low Cal",
        "Meat",
        "Ground Beef",
        "Fall",
        "Tailgating",
        "Healthy",
        "Jalape\u00f1o",
        "Simmer"
    ],
    "title": "Beef and Bean Chili",
    "url": "http://www.epicurious.com/recipes/food/views/beef-and-bean-chili-107079"
}