Beef and Four Bean Chili Recipe

Photo Danilo Alfaro In a large Dutch oven or heavy soup pot, brown the beef over medium heat in a small amount of oil. Drain excess fat, remove beef from pot and set aside. Add the onion and garlic and to the pot and saut until slightly browned. Add about cup of beef stock and use a wooden spoon or heat-proof spatula to loosen all the flavory bits from the bottom of the pot. Add the tomatoes and the browned beef. Cook for a minute, then add the beans, seasonings (but not the salt) and the remaining stock. Simmer for 20-30 minutes or until the chili has thickened, stirring occasionally. If the chili thickens too much, adjust the consistency with a bit more beef stock. Season to taste with Kosher salt. Serve hot.