|Chipolte beef and bean chili|
For the first time in a long time I spent my Saturday doing odd jobs around the house and watching college football. It was an unusually cool day for September. Perfect weather for a yummy pot of chili to cook and grub on while watching the action on the grid iron.
For my seasoning I replaced chili powder with chipolte sauce, which is found in the international isle with the Mexican cuisine at about any major grocery chain. The sauce is basically a stew of chipolte chilis (smoked jalapeno), onions, garlic and tomatoes. It has a nice smoky heat and is already a well developed flavor in and of itself. For extra boost, I also added cumin and oregano.
I prefer chili without beans, but when I grabbed the package of ground beef from the freezer earlier in the day to thaw, I realized it was only a pound and a half. Usually, I make it with 2 pound packages. To help the chili go further I added a can of chili beans that I had had lurking in the cupboard for some time. The beans really did help the dish go further.
Once the chili was ready I served it up and never even grabbed a spoon. I used corn tortilla chips to eat every bite. The salty chips turned out to be a great delivery method for the smoky, spicy and beefy mix. It had to have been something — because by the time the football ended — I had devoured 3 bowls of chili and a half bag chips!
Eat well, cook often ...
BEEF AND BEAN CHIPOTLE CHILI
Serves 4 to 6, 2 hours
1.5 lbs ground beef
1 large onion, diced
4 cloves garlic, minced
3 jalapenos, seeded and diced
2 Tbs cumin
1 Tbs oregano
1 can chipotle sauce (7 oz)
1 can chili beans (15.5 oz)
1 can crushed tomatoes (28 oz)
2 C water
Tortilla chips for serving
Season ground beef with salt and pepper, brown in a 4 to 6 quart soup pot over medium heat, 5 to 7 minutes, remove to a paper-towel lined plate.
In drippings saute onion and jalapeno until soft, 5 to 6 minutes, season with salt and pepper.
Add garlic, cumin, oregano. Cook until fragrant 1 to 2 minutes more.
Add chipotle sauce, chili beans, crushed tomatoes, water and return beef to pot. Mix well. Bring to a boil, reduce heat and let simmer until 3/4 of the liquid evaporate and mixture has thickened, 60 to 90 minutes.
Remove from heat and serve with corn tortilla chips.
Like you, I'm not a chili w/ beans guy (in Texas, that's a hanging offense). Still, I'd go there on this recipe. Thanks, man. Good stuff!
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