James has created the ultimate beef chili that is simple yet rich and spicy. It pairs wonderfully with a pint of Guinness, corn bread and salad. It was adapted from a Bon Appetit recipe. It will easily serve 10-12 people so invite your friends, family and enjoy!
Ingredients
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
4 pounds ground chuck (have the butcher grind a roast for the best flavor)
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree (Muir Glen is best)
3 15-ounce cans kidney beans, drained
1 12-ounce bottle Guinness (draught style)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese (Tillamook or Seaside)
Preparation
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
No comments:
Post a Comment