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Chili with Two Beans

Adapted from Cook's Illustrated
Course: Main Course
Servings: 8

Ingredients 

  • 4 dried guajillo or ancho chiles
  • 1/2 teaspoon MSG, optional
  • 4 teaspoons dried oregano
  • 1 tablespoon ground cumin
  • 1/2 cup walnuts, toasted
  • 1 28-oz can diced tomatoes, drained with juice reserved
  • 3 tablespoons tomato paste
  • 1 jalapeño chile, stemmed and coarsely chopped (1 to 2)
  • 6 cloves garlic, minced
  • 3 tablespoons tamari soy sauce
  • 1 pound lean ground beef
  • 1/4 cup vegetable oil
  • 2 pounds onions, finely chopped
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can Great Northern beans, rinsed and drained
  • 5 cups water

Instructions

CHILI POWDER:

  • Adjust oven rack to middle position and heat oven to 300°F. Arrange chiles on rimmed baking sheet and toast until fragrant and puffed, about 8 minutes. Transfer to plate and let cool, about 5 minutes. Stem and seed chiles, and break into small pieces. Working in batches, grind toasted chiles, MSG, and oregano in spice grinder or with mortar and pestle until finely ground. Add cumin and stir to combine.

WALNUTS:

  • Process walnuts in food processor until finely ground, about 30 seconds. Transfer to bowl.

TOMATO SAUCE:

  • Process drained tomatoes, tomato paste, jalapeños, garlic, and tamari soy sauce in food processor until tomatoes are finely chopped, about 45 seconds, scraping down bowl as needed.

MEAT:

  • Brown meat in 1 tablespoon oil in a large Dutch oven or 4-quart pot until well-browned; remove meat from pot and set in a strainer to drain. Don't clean out pot.

ONIONS:

  • Heat remaining 3 tablespoons oil in now-empty pot over medium-high heat until shimmering. Add onions and 1 1/4 teaspoons salt; cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes. Lower heat to medium and add ground chile mixture and cumin; cook, stirring constantly, until fragrant, about 1 minute.
  • Add drained and rinsed beans and water; bring to a boil. Lower heat to medium-low and simmer for 15 minutes.
  • Stir in ground walnuts, tomato mixture, and reserved tomato juice. Return to a simmer and cook for another 20-30 minutes, or until chili thickens a little. Serve hot.