Serves: 8 to 12
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.
- 2 tablespoons high heat oil such as sunflower or canola Add to list
- 2 sweet onions, peeled and chopped Add to list
- 4 cloves garlic, minced Add to list
- 2 tablespoons chili powder blend Add to list
- 3/4 teaspoon cinnamon Add to list
- 1/4 teaspoon clove Add to list
- 1/2 cup tomato paste Add to list
- 2 to 3 whole chipotle chiles in adobo (these are spicy, use 2 for less heat) Add to list
- 2 pounds very lean ground beef (you may substitute ground chicken or turkey) Add to list
- 3 cups canned diced tomatoes (two 14.5-ounce cans) Add to list
- 1 cup liquid: this can be beer, red wine or beef stock Add to list
- 1 can adzuki beans, drained Add to list
- 1 can black beans, drained Add to list
- Salt and freshly ground pepper, to taste Add to list
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 about 5 to 8 minutes to blend the flavors.
Ideas for garnish
Grated sharp cheddar cheese
Sliced green onions
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 26, 2013.
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.