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Author Notes: If you can stop eating it, the next day it will taste even better. classic Americana made richer with some Mediterranean with 3 touches of paprika. —Cordelia
- 1.5 onions (preferably sweet)
- 2 bell peppers (one green and one orange\yellow)
- 4 cloves of garlic
- 2 tablespoons tomato paste
- 2 very full tablespoons of sweet paprika preferably Moroccan, mixed with oil)
- 2 teaspoons smoked paprika
- 1.5 teaspoons hot Hungarian paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 pound ground beef (15/85)
- 1 can of white kidney beans
- 1 can diced tomatoes
- 1/4-1/2 teaspoons liquid smoke
- 2 tablespoons extra virgin olive oil
- salt & pepper
- Slice the onion to a medium dice.
- Put the olive oil in a deep and heavy pan and add the onion. Add 1/4 of a teaspoon of salt. Sauté on medium heat for 10 min. Onion should not get color, just get soft and translucent.
- Dice the bell pepper to medium cubes. Add to the pan and sauté for another 7 min, until soft.
- Mince the garlic, add to the pan and sauté for 60 sec.
- Add the tomato paste, sauté for 2 min mixing most of the time, to caramelize the paste.
- Add all the spices, mix well and sauté for 60 sec to develop spices taste and fragrance.
- Add the meat, break it down to very small pieces, while sautéing for 5-7min.
- Rinse the beans and add them and the diced tomatoes to the pan. Mix well. .
- Add the liquid smoke (more or less depends on how smoky you like it), salt (about a teaspoon) & pepper and 1/2 of water.
- Bring to a boil and then reduce the heat to low and let the chili simmer in a covered pan for 1 hour.
- Mix from time to time and see if it needs a bit more water or salt.
- Enjoy as is, or over rice, with a corn bread or even over pasta. Even better the next day
- This recipe was entered in the contest for Your Best Recipe for Beans
- This recipe was entered in the contest for Your Best Recipe with Paprika