Take Off The Chill Chili
Ingredients:
1.5 lb ground round
1 stalk celery, diced
1 large onion, diced (1/4 of that reserved)
4 cloves garlic, minced
1 small-med Poblano pepper, diced (they only had mild)
15 oz tomato sauce
28 oz can diced tomatoes
1 stalk celery, diced
1 large onion, diced (1/4 of that reserved)
4 cloves garlic, minced
1 small-med Poblano pepper, diced (they only had mild)
15 oz tomato sauce
28 oz can diced tomatoes
14.5 oz diced tomatoes with jalepenos
3-6 oz tomato paste
3-6 oz tomato paste
1 can of spicy chili beans
1 can of dark kidney beans, drained & rinsed
1 bottle of beer (I used Michelob Porter, this beer had notes of chocolate & coffee, two ingredients often used as "secret" ingredients in chili)
1.5 tbsp Mexican chili powder
1/2 tsp Mexican oregano
1 bottle of beer (I used Michelob Porter, this beer had notes of chocolate & coffee, two ingredients often used as "secret" ingredients in chili)
1.5 tbsp Mexican chili powder
1/2 tsp Mexican oregano
1 tsp ancho chile powder
1/4 tsp paprika
1.5 tsp cumin
1 bay leaf
approximately 1 tsp Kosher salt & 1/2 tsp fresh ground pepper (I used a mixture of black, white, red & green peppercorns)
Directions:
1/4 tsp paprika
1.5 tsp cumin
1 bay leaf
approximately 1 tsp Kosher salt & 1/2 tsp fresh ground pepper (I used a mixture of black, white, red & green peppercorns)
Directions:
Heat a skillet and cook beef until browned. Remove, drain but reserve some of the liquid in pan, and set beef aside.
Over medium heat, saute onions, garlic, Poblano and celery for a few minutes until softened. Add meat back to the skillet and combine the mixture. Add beer to skillet and simmer a couple about 5 minutes till slightly reduced. Add all the seasonings & stir to combine.
Meanwhile on another burner, heat a large pot and add all the tomatoes. Stir in the skillet mixture and bring to a boil. Check seasonings, adjust if necessary and reduce to low, cover and simmer. Put in the beans about 45-60 minutes before the end of cooking. I had the time, so I simmered it for about 3 hours. If needed, add more tomato paste to thicken. Remove bay leaf.
Serve with your favorite toppings - I like to have some of the following:
Over medium heat, saute onions, garlic, Poblano and celery for a few minutes until softened. Add meat back to the skillet and combine the mixture. Add beer to skillet and simmer a couple about 5 minutes till slightly reduced. Add all the seasonings & stir to combine.
Meanwhile on another burner, heat a large pot and add all the tomatoes. Stir in the skillet mixture and bring to a boil. Check seasonings, adjust if necessary and reduce to low, cover and simmer. Put in the beans about 45-60 minutes before the end of cooking. I had the time, so I simmered it for about 3 hours. If needed, add more tomato paste to thicken. Remove bay leaf.
Serve with your favorite toppings - I like to have some of the following:
2 % shredded Mexican cheese
fat free sour cream
diced green & yellow onions
oyster crackers
beer or garlic bread
oyster crackers
Fritos
fat free sour cream
diced green & yellow onions
oyster crackers
beer or garlic bread
oyster crackers
Fritos
1 comment:
This chili looks sooo good :)!!
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