Original recipe off of the can of Bush’s kidney beans, modified. All the cooking is stove-top and doesn't need long simmering before eating, although it probably will be better the second day. This is a can heavy dish, good for wintertime. Despite the various chiles used, it isn't spicy. The chile powder below is just ground chiles, NOT prepared Chili Powder which has dried onion/garlic/various spices. I like to control the ingredients that go into my dishes. Chop the onion and bell pepper to how you want the consistency of the chili to be - 1/4" dice: more uniform, 1/2" chop: more chunky, ...
Feel free to replace any canned items with fresh or otherwise add or substitute to taste. Serve with cornbread.
| 2 (15-oz.) cans | Dark Red Kidney Beans, drained |
| 1 lb | Lean ground beef or bison, thawed |
| 1 ea | Yellow onion, chopped |
| 1 ea | Bell pepper - red, green, whatever, chopped |
| 2-3 cloves | Garlic, minced |
| 1 (14 ½-oz.) can | Diced tomatoes |
| 1 (11-oz.) can | Whole kernel corn, drained |
| 1 can | Roasted green chilies, chopped |
| 1 (6 oz) can | Tomato paste |
| 2+ T | Ground dried chile (I use a mix of Ancho and smoked Spanish paprika) |
| 1 T | Chipotle in adobo, canned |
| ½ - 1 tsp | Ground cumin |
| 1 tsp | Oregano |
| As needed | Water |
| To taste (1T?) | Kecap manis (optional - sweet soy to spike up the umami, Bango is good or ABC) |
| To taste | Salt and black pepper |
You'll need a 12" frying or braising pan.
Break/cut the meat into 1/2" cubes/chunks to get some texture. Fry meat over medium high heat to brown, remove to a bowl. Reduce heat to medium, boil off any water, and add 2T of oil to the pan and add the chile powder and chipotle. Fry until it's fragrant. Add the other spices - oregano and cumin (sometimes I also add ground coriander seed as well), mix and fry a bit as well to incorporate. Careful not to burn the spices.
Add onion, garlic, and bell pepper, saute until the onion is transparent. Return the meat and any accumulated juices to the pan. Add tomatoes, tomato paste, corn, beans, kecap, salt, and pepper.
Simmer until hot and flavors mixed (15+ min), adding water as necessary to get the right consistency and tasting and adjusting salt.