Mild Beef Chili with Bean Medley


2 tablespoons olive oil
2 medium onions chopped fine
3 carrots
1 red bell pepper cut into 1/2 inch cubes
6 medium garlic cloves, minced or pressed
1 tablespoon chili powder
1 tablespoon cumin, ground
2 teaspoons coriander seeds, ground
2 teaspoons marjoram, fresh chopped
2 pounds grass fed ground beef, lean
1 ½ pounds scarlet runner beans (or canned red kidney beans) soaked and precooked
2 28 oz. crushed tomatoes with basil
2 teaspoons lime juice, fresh to finish
1 avocado
2 tomatoes
1/2 cup sour cream
1 cup Jack cheese from Schoch Farm


Heat oil in large heavy-bottomed non-reactive Dutch oven over med heat until simmering but not smoking, 3 to 4 minutes.

Add onions, bell pepper and carrots. Saute until vegetables soften, 10 to 15 minutes, Add garlic, chili powder, cumin, marjoram and coriander. Cook for 2 minutes. Increase heat to med and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink.

Add fully cooked scarlet runner beans, crushed tomatoes, and 1/2 teaspoon of salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for about an hour.

Adjust seasoning with additional salt. Serve with lime wedges and condiments, if desired.

YIELD: 10 servings

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