Red Kidney Bean Chili With Onion Relish Recipes

Steps:

• Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.

Steps:

• Cover beans with 3" water, bring to boil and cook 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain well (or soak overnight). Heat oil in heavy 5 qt. pot. Add garlic, chilies, onions,chili powder, cumin and oregano. Cover and cook until onions are tender, stirring occasionally. About 15 minutes. Increase heat to medium, crush tomatoes with their juices and add to onions. Add stock and beans and bring to a boil. Reduce heat, cover and simmer 1 hour, stirring occasionally. Mix in bell pepper and salt. Cover and cook until beans are tender, stirring occasionally, about 45 minutes. Mix in corn. Remove pot from heat. Add chocolate and stir until melted. Can be made 2 days ahead. Chill. For relish: Combine red onions, vinegar, oil, salt, and sugar in medium bowl. Let stand 30 minutes. Reheat chili if necessary. Mix cilantro into relish. Ladle chili into bowls. Top with relish and avocados. Serve with cheese and sour cream

Steps:

• Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
• Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
• Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
• Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
• Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
• Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
• Adjust the seasoning with additional salt.
• Serve with lime wedges and condiments (see note), if desired.

Steps:

• In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
• In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
• Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.