HexClassic Beef Chili
What You Need
Ingredients
Preparation
Our classic ground beef chili is slightly smoky and just spicy enough, Rather than the traditional beer, we use hard cider for a hint of sweetness and finish it off with a splash of apple cider vinegar for balance. We love the mix of texture, color, and flavor you get from using a blend of black, pinto and red kidney beans, but you can use just one kind if you like.
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In a HexClad 8QT/7.5 L Hybrid Stock Pot over medium-high, heat oil. Add beef, season with 1 tablespoon salt, and cook, stirring frequently to break up meat, until browned and cooked through, 5 to 6 minutes. Add onion and garlic and cook, stirring frequently, until liquid has evaporated and beef and onions are starting to brown, 8 to 10 minutes.
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Add cumin, paprika and pepper flakes and cook, stirring, until fragrant, about 1 minute. Add tomato paste, stir to coat, and cook, stirring, until paste darkens slightly in color, 1 to 2 minutes.
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Pour in cider and cook, scraping up browned bits from bottom of pot, until cider is reduced by half, about 1 minute. Add tomatoes and oregano, stir to combine, reduce heat to low, cover and simmer for 30 minutes.
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Stir in black beans, pinto beans, red kidney beans and ½ cup/120 ml water. Season with 1 teaspoon salt, and simmer, covered, for another 30 minutes, stirring occasionally. Remove from heat, stir in vinegar and season with salt.
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Serve topped with sour cream, shredded cheese, pickled jalapeños and hot sauce, if desired.
MAKE AHEAD TIP
Refrigerate chili in an airtight container for up to 5 days.
