Chili Challenge: Everything but the Kitchen Sink Chili!

I hate to admit it, but Erika has me beat for creativity on this one.  Still…  there’s plenty to be said for really good “plain ‘ole” chili.  Okay, it’s not totally plain, because it has just about everything in it.  I love meaty chili, and I love veggie chili.  I can never make up my mind which I want so this one is both!  This is my go to cold, winter day meal.  Try it, and it might just become yours too.

 

Ingredients

-2 tbsp. of olive oil

-2 lbs. of lean ground beef (I use 93/7 for this.)

-2 tsp. of salt

-4 tsp. of cumin

-1 or 2 tbsp. of chili powder

-1 tsp. of cinnamon

-1 large yellow onion, diced

-1/2 cup of sliced mushrooms

-1 green bell pepper, diced

-2 28oz. cans of fire-roasted diced tomatoes (I prefer Muir Glen.)

-1/2 cup of all-natural prepared salsa

-2 tbsp of worcestershire sauce

-2 tbsp of pickled jalapeno juice poured from the jar

-1 can of black beans, rinsed and drained

-1 can of red kidney beans, rinsed and drained

-4 cups of chicken broth

-1 bottle of dark beer (I use Negra Modelo)

-1/2 bunch of cilantro, finely chopped

-about 1/2 of a 16 oz. package of frozen white corn

-juice of 1 lime

-toppings (more cilantro, sour cream, shredded cheese, jalapenos, tortilla chips, crackers, etc.)

 

Method

Heat the olive oil over medium high heat in your favorite chili makin’ pot.  Add the ground beef, 1 tsp. of the salt, 2 tsp. of the cumin, 1/2 tsp. of the cinnamon, all of the chili powder, the onion, the bell pepper, and the mushrooms.  Cook the mixture, stirring frequently, until the beef is browned.

Now add the canned tomatoes and their juices, the salsa, the worcestershire, the jalapeno juice, the beans, the chicken broth, and the beer.  Bring it all to a boil (you make have to raise the heat a little).  Once the chili boils, turn down the heat to around med. low, cover the pot, and simmer for about 45 minutes.

After the chili has finished simmering, remove it from the heat and stir in the cilantro, the frozen corn, the lime juice, the last tsp. of the salt, the last 2 tsp. of the cumin, and the last 1/2 tsp. of the cinnamon.  Finally, re-cover the pot and let it all rest for about 15 minutes.

Serve it with the toppings you like best and try to stay warm!

 

In case you were wondering…

Why do you use such a lean meat?  Doesn’t it have less flavor?  I wouldn’t necessarily use 93/7 to make burgers, but for this it’s simmered and infused with the flavors of the sauce anyway.  If you use a really fatty meat in a chili (or any other stew or soup for that matter) it will sometimes create an oily mouth feel that’s pretty yucky.

 

 

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