Today, I decided chili and cornbread would hit the spot. I started making chili about a year ago, and have experimented numerous times with my recipe and spices. This is my interpretation of a basic, easy homemade chili. I like it really spicy, but you can always adjust the seasonings to your taste. I always try a new recipe for cornbread when I make chili, and this time around I used this recipe. It was very good, slightly sweet and very moist. As soon as I took it out of the oven, I melted some butter over the top before serving. The perfect compliment to a bowl of spicy chili.
Jen's Perfect Chili
Ingredients:
In a large pot, heat a few tablespoons of olive oil over medium high heat. Add the ground beef and stir 10 minutes until cooked through completely. Dice the onion, and add to the pot along with all of the dry spices/seasonings. Turn stove down to medium, stirring continuously until onion is transparent and cooked through. Slowly add beer to pan, using it to scrape off any bits that were carmelized on the bottom. Allow beer to come to a boil and stir for 5 minutes, then turn temperature down to medium low. Pour tomato's and kidney beans (drained and rinsed) to pot, stir to combine. Once heated through, add the refried beans. Bring to a boil once more over medium heat and add the hot sauce. I prefer to let the pot sit on the stove (with the burners off) for at least 10 minutes before serving. Top with more onion or cheddar cheese if you like.
Note: I have made this recipe before with ground turkey and I though it had a nice, lighter flavor. The man in my house, however, prefers it made with ground beef. Why not keep him happy?
- 2 pounds ground beef
- 1 large onion (I use yellow or white)
- olive oil
- 1 can kidney beans (16 0unces)
- 1/2 can low fat refried beans
- 1 bottle of good quality beer(I prefer Stella Artois)
- 3 tablespoons McCormick's Montreal Steak Seasoning
- salt and fresh ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon red chili flakes
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic powder
- 32 ounce can crushed tomato's
- 15 ounce can diced tomato's
- 1 tablespoon (more if you like) of your favorite hot sauce
In a large pot, heat a few tablespoons of olive oil over medium high heat. Add the ground beef and stir 10 minutes until cooked through completely. Dice the onion, and add to the pot along with all of the dry spices/seasonings. Turn stove down to medium, stirring continuously until onion is transparent and cooked through. Slowly add beer to pan, using it to scrape off any bits that were carmelized on the bottom. Allow beer to come to a boil and stir for 5 minutes, then turn temperature down to medium low. Pour tomato's and kidney beans (drained and rinsed) to pot, stir to combine. Once heated through, add the refried beans. Bring to a boil once more over medium heat and add the hot sauce. I prefer to let the pot sit on the stove (with the burners off) for at least 10 minutes before serving. Top with more onion or cheddar cheese if you like.
Note: I have made this recipe before with ground turkey and I though it had a nice, lighter flavor. The man in my house, however, prefers it made with ground beef. Why not keep him happy?
2 comments:
Yummy....chili is such perfect Fall food. We made a pot of chili once and then a fire in the fire pit and enjoyed our steaming bowls by the crackling fire. Quintessential Fall.
Can your man really tell the difference between ground beef and ground turkey in chili? Or does he just 'know'?
Post a Comment