Hell’s Kitchen Chili

Name: Hell’s Kitchen Chili
Yield: 4 to 6 portions
Ingredients: snipped fresh chives; Minced watercress or arugula; Sour cream; Crumbled cooked bacon; Crumbled corn chips; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon dried red pepper flakes; 2 pounds beef bottom round, cut into ½-inch cubes; 2 cups crushed tomatoes; 1¾ cups homemade beef stock or canned broth; 1¾ cups homemade beef stock or canned broth; ½ cup tomato paste; 2 slices Canadian bacon, minced; 1 tablespoon sugar; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; Chopped red, yellow, and orange bell peppers (mixed); Chopped red, yellow, and orange bell peppers (mixed); Chopped red, yellow, and orange bell peppers (mixed); Minced watercress or arugula; 2 teaspoons good-quality chili powder; 1 onion, chopped; 3 tablespoons peanut oil

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A chunky beef chili perfected in our friend Sidney⁏s kitchen, just off Ninth Avenue in the thirties, an area of New York City that’s always "hot" in itself. Hopefully you’ll have a square dance to go to or a calf to wrestle to work this off.

Ingredients

3 tablespoons peanut oil
1 onion, chopped
2 teaspoons good-quality

Main course
Gluten-free
Spicy

Method

Heat 2 tablespoons of the oil in a flameproof casserole or dutch oven. Add the onion, chili powder, cumin, oregano, and red pepper flakes. Cook over medium-low heat for 5 minutes.
Add the remaining 1 tablespoon oil, and brown the meat over high heat, in batches if n