Smoked Tomato and White Bean Chili recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Smoked Tomato and White Bean Chili

Makes 8 servings

Warm up on a cold day with a bowl of hearty Smoked Tomato and White Bean Chili. Beef, garlic, and herbs bring depth to this rich and creamy chili.

Ingredients:

  • 1 1/2 pounds Certified Angus Beef ® ground chuck
  • Water-soaked wood chips, as needed
  • 4 large vine-ripe tomatoes, quartered and seeded
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 4 (16-ounce) cans cannellini beans, drained and rinsed
  • 1 cup beef stock
  • 6 ounces tomato paste
  • 1 cup heavy cream
  • 1 teaspoon crushed dried rosemary
  • 1 tablespoon kosher salt
  • 1/4 teaspoon ground sage
  • 1/4 cup thinly sliced fresh basil

Instructions:

  1. Place wood chips in a metal pan with a cover and place on hot grill. (Wood chips should just cover the bottom of the pan). After 15 minutes, wood chips should be smoking. Put wire grate in pan; place tomatoes on top and replace cover. Smoke 15 to 20 minutes; set aside.
  2. In a medium saucepan or Dutch oven, heat olive oil and add shallots and garlic; cook 1 to 2 minutes. Add ground chuck and cook until no pink remains; drain. Return beef to saucepan; add beans and beef stock.
  3. In a food processor, purée smoked tomatoes and tomato paste with cream. Add to beef and bean mixture with rosemary, salt and sage.
  4. Simmer chili for 30 minutes. Turn off heat and add fresh basil.

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