Food Geek Friday: Quick and Easy Chili

I've tried a lot of chili recipes. Unfortunately, none have ever really lit my hair on fire for one reason or another so I often resort to a can. Since I'm sure there are all sorts of things in there that don't fit the October #Unprocessed challenge, and I wanted to have some chili with this past weekend's rainy weather,  I had to give homemade another shot. After much searching, I landed on one that looked good and wouldn't take forever. Should've known it'd be Martha's.

That woman scares me.

But this chili intrigued me so I had to look past that.

The original recipe is HUGE so I made a third of it. I especially didn't want to make too much for an untested recipe. Next time, I'll probably double what I made and invite friends over it was so good. I also used this for another Martha recipe recommended in the original recipe for a Cheesy Hash-Brown Bake. I'll post that recipe next week.

Quick and Easy Chili

adapted from Martha Stewart Recipes 30-Minute Chili

Ingredients

  • drizzle of olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 2 tbsp tomato paste
  • 1 tablespoons chili powder
  • 2 chipotle chiles in adobo sauce, chopped
  • dash of ground cinnamon
  • 1 pound ground beef
  • 1 can (14.5 ounces each) diced tomatoes in juice
  • 4 ounces mild lager beer (I used Rahr Ugly Pug, a black lager)
  • Shredded cheddar cheese and sour cream (I used greek yogurt - the tang of sour cream but thicker and creamier)

Directions

  1. In a large, heavy pot or Dutch oven, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes.
  2. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes.
  3. Add beef, and cook, breaking it up with a spoon until no longer pink.
  4. Add tomatoes with their juice and beer. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly, about 5 minutes.
  5. Sprinkle with cheese and a dollop of sour cream and enjoy.

Do you have a favorite chili recipe?