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.
- 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 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
- 2 (14-ounce) cans diced tomatoes Add to list
- 1 cup beer, red wine or beef stock Add to list
- 1 (14-ounce) can adzuki beans, drained Add to list
- 1 (14-ounce) can black beans, drained Add to list
- Salt and pepper, to taste Add to list
In a heavy pot, heat oil over medium heat. Sauté onions and garlic until golden, about 5 minutes. Add 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 ground beef and stir to combine. The juices from the beef will help to deglaze the caramelization from the pan. Cook beef, scraping up any browned tomato paste mixture from the bottom of the pan, until it is done through. Add diced tomatoes and beer, wine or stock; stir to combine. Stir in 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
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 26, 2013.