By Rachel
As soon as it started getting chilly outside I started craving warm things for dinner like chili! Thankfully Real Simple (yes, I know, you all realize this is my favorite magazine now) had a fun new recipe for me to try. It turned out extremely spicy and meaty, so I altered it a bit and here is what I came up with. It's delicious!
Here is what you'll need:
2 Tbs olive oil
1 large white onion (I used half a white and half a yellow) chopped
4 cloves garlic, pressed or minced
1 pound ground chuck beef (I used a 90% beef for less fat/oil)
2 Tbs chili powder
1 Tbs chopped chilies in adobo sauce (you can usually find this in the ethnic food aisle...VERY spicy, so if you are sensitive to spice, add a tsp at a time - 3 tsp=1 tablespoon)
1 bottle/can of beer (preferably a dark Mexican beer, I used a local brew's pale ale since it was that or miller lite in our fridge!)
3 pint jars of canned tomatoes (I have these from my own canning, so if you buy tomatoes, I would do a 28 oz jar of whole peeled tomatoes with their juices)
2 15oz jars of kidney beans, rinsed and drained (dark or light, doesn't matter)
2 15 oz jars of black beans, rinsed and drained
Corn Bread, canned jalepenos, shredded cheddar and sour cream for serving (all optional)
Directions:
Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and 1/2 tsp each of salt and pepper. Cook, stirring often, until softened, about 6-8 minutes. Add the beef and cook, breaking up with a spoon or potato masher, until no longer pink, about 5 minutes.
Add the chili powder and chipotles in adobo sauce (the chilies in adobo sauce may need to be diced, depending on what brand you got...take one large chili out of the can and dice up, measuring out a tablespoon before adding to the pot - they are very spicy so be careful to add and taste if you are sensitive to spicy things!). If you are crazy, you can add more than a tablespoon!
Add the beer and cook until slightly reduced, about 8 minutes. Add the tomatoes and their juices, beans, 1/2 tsp each salt and pepper. Simmer, breaking up the tomatoes as needed, until thickened, about 20 minutes longer. Serve with corn bread, sour cream (which tones down the spice if necessary), shredded sharp cheddar cheese and jalapenos.
Here is what you'll need:
2 Tbs olive oil
1 large white onion (I used half a white and half a yellow) chopped
4 cloves garlic, pressed or minced
1 pound ground chuck beef (I used a 90% beef for less fat/oil)
2 Tbs chili powder
1 Tbs chopped chilies in adobo sauce (you can usually find this in the ethnic food aisle...VERY spicy, so if you are sensitive to spice, add a tsp at a time - 3 tsp=1 tablespoon)
1 bottle/can of beer (preferably a dark Mexican beer, I used a local brew's pale ale since it was that or miller lite in our fridge!)
3 pint jars of canned tomatoes (I have these from my own canning, so if you buy tomatoes, I would do a 28 oz jar of whole peeled tomatoes with their juices)
2 15oz jars of kidney beans, rinsed and drained (dark or light, doesn't matter)
2 15 oz jars of black beans, rinsed and drained
Corn Bread, canned jalepenos, shredded cheddar and sour cream for serving (all optional)
Directions:
Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and 1/2 tsp each of salt and pepper. Cook, stirring often, until softened, about 6-8 minutes. Add the beef and cook, breaking up with a spoon or potato masher, until no longer pink, about 5 minutes.
Add the chili powder and chipotles in adobo sauce (the chilies in adobo sauce may need to be diced, depending on what brand you got...take one large chili out of the can and dice up, measuring out a tablespoon before adding to the pot - they are very spicy so be careful to add and taste if you are sensitive to spicy things!). If you are crazy, you can add more than a tablespoon!
Add the beer and cook until slightly reduced, about 8 minutes. Add the tomatoes and their juices, beans, 1/2 tsp each salt and pepper. Simmer, breaking up the tomatoes as needed, until thickened, about 20 minutes longer. Serve with corn bread, sour cream (which tones down the spice if necessary), shredded sharp cheddar cheese and jalapenos.
