hyperreal.coffee

Beef and red lentil chili

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 cup chopped white onion
  • 3 garlic cloves, finely chopped
  • 1 serrano chile, seeded and minced
  • 0.75 tsp kosher salt
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 large zucchini, chopped
  • 1 large yellow squash, chopped
  • 1 lb ground beef
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 4 cups chick stock
  • 15 oz can of red kidney beans
  • 1 cup uncooked red lentils, rinsed
  • 28 oz whole peeled plum tomatoes, crushed by hand
  • 1 bunch of kale, chopped

Directions

  • Chop onion, zucchini, yellow squash, and kale. Seed and mince serrano pepper.
  • Place chopped onion, garlic, serrano pepper, 0.75 tsp of salt, and 0.5 tsp of black pepper in single container
  • Place chopped zucchini and yellow squash in single container
  • Place chili powder, cumin, garlic powder, 1.25 tsp of salt, and 0.5 tsp of black pepper in single container
  • Heat olive oil and butter in covered pot over medium heat until butter melts. ~1 minute
  • Add onion, garlic, serrano pepper, salt, and black pepper to pot. Cook, stirring occasionally, until onion is softened. ~3 minutes
  • Stir in zucchini and yellow squash. Cook, stirring often, until softened. ~3 minutes
  • Add ground beef, chili powder, cumin, garlic powder, salt, and black pepper. Stir to crumble beef. ~1-2 minutes
  • Cover pot and cook, stirring occasionally until beef is cooked through. ~3-5 minutes
  • Stir in chicken stock, beans, and lentils. Increase heat to high and bring to a boil.
  • Reduce heat to low. Cover and cook, stirring occasionally until lentils are softened. ~25-30 minutes
  • Stir in crushed tomatoes. Cover and simmer on low, stirring occasionally. ~20 minutes
  • Stir in kale until wilted. Cook, stirring occasionally. ~25 minutes

#Tex-Mex   #Chili