This week is going to be chili week on Fig & Rose. I had friends over for "The Great American Chili Tasting" - I made three completely different chilies and we all ate our body weight in food. Voting was tied for favorites, and quite a few liked this one best.
The first of the trio was traditional chili. This was a melt-in-your-mouth kind of dish - everything just melded together wonderfully. I thought it was lacking in an oomph of some sort, but maybe that was just in comparison to the other two, which were so dynamic. I also burned it a little, which didn't help. But I'd definitely make it again.
Serves 8
Ingredients:
2 pounds Ground Beef
2 Jalapenos, seeded + diced
2 Poblanos, seeded + diced
1 Onion, diced
8 Garlic Cloves, diced
1 12-oz Corona
2 tbsp Chili Powder
1 tbsp Cumin
2 1/2 cups Tomato Sauce (1 jar)
1 Cup Vegetable Broth (or 1 cups Water and 1/2 Bouillon Cube)
2 14-oz cans Kidney Beans, rinsed + drained
2 14-oz cans Diced Tomatoes
Salt + Pepper, to taste
Toppings:
Cilantro, chopped
Sour Cream
Cheddar Cheese, shredded
Green Onions, sliced
1. Cook beef in large pot for 10 minutes or until done, stirring continuously until brown and separated. Remove from pan, drain, and wipe pot clean.
I used the food processor to do all the chopping - saved a lot of time and effort. Not great if you want large onion chunks, though.
3. Add beer, and scrape pan to loosen browned bits on bottom. Allow to reduce by half, for about 10 minutes.
4. Add chili powder, cumin and salt, and stir for 1 minute.
5. Add in beef, tomatoes, drained beans, and vegetable broth and bring to a boil. Simmer uncovered for 30 minutes, or until thickened.
Don't go nap and forget about it, like I did. It will burn on the bottom.
6. Take off heat and serve. Heap on the cheddar, cilantro, sour cream and green onions.
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Original Recipe:
Cooking Light
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