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.
adapted from Martha Stewart Recipes 30-Minute Chili
- 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)
- 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.
- Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes.
- Add beef, and cook, breaking it up with a spoon until no longer pink.
- 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.
- Sprinkle with cheese and a dollop of sour cream and enjoy.
Do you have a favorite chili recipe?