28-minute Chili

Serves: 8 to 12

Your rating: None (5 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

As the weather cools and the days grow shorter, what better way to cozy up than with a bowl of steaming hot chili? This version draws on the more classic notes and is redolent with spices, meat and beans. And the best part? It goes together in a flash.

Ingredients

Preparation

In a heavy pot, heat the oil and sauté the onions and garlic over medium heat until golden, about 5 minutes. Add the spices, tomato paste and chipotle chiles to the pan and cook, stirring constantly, until the mixture begins to deeply caramelize (this is where a lot of the flavor develops). Turn the heat up a little bit if necessary.

Crumble in the ground beef and stir to combine the mixture. The juices from the beef will help to deglaze the caramelization from the pan. Cook the beef, scraping up any browned tomato paste mixture from the bottom of the pan, until it is done through. Add the diced tomatoes and the liquid of your choice, and stir to combine. Stir in the beans and season with salt and pepper. Simmer for 5 to 8 minutes to blend the flavors.

Ideas for garnish

Grated sharp cheddar cheese
Sliced green onions
Salsa
Sour cream
Chopped avocado
Cilantro sprigs

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 26, 2013.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: beef, chiles, soup, stew

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Canola Oil

Canola oil is a gmo product. Its orgins are not natural. However, now it is grown under "organic" conditions.

RE: Canola Oil

Hello,

Thanks for your comment.

An overview of this issue can be found in PCC's response to a letter to the editor in a past edition of the Sound Consumer.

Here's a link to the letter and response:
http://www.pccnaturalmarkets.com/sc/1309/editor.html#4

And here's a helpful excerpt from our response:
About 93 percent of U.S. canola is genetically engineered. All the canola oil we sell at PCC either is certified organic and/or Non-GMO Project Verified. We cannot provide this assurance for the many multi-ingredient processed foods with canola oil (soups, chips, frozen foods, etc.).

Thanks again for your comment,

Tom Monahan
PCC Natural Markets

28-Minute Chili

This recipe is fun to make and PCC carries all the ingredients it calls for. For the liquid, I used a beef broth and added a touch of bourbon. Also, I used only two chipotle chilies instead of three. The "heat" is still pretty intense so I added about 3Tbs. of maple syrup, which helped. Next time I will only use one. Looking forward to garnishing this with sharp cheddar cheese, sour cream, cilantro and avocado.

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login