This recipe for a simple chili can make 8 cups per serving. If you save half, you can also eat four servings of our Cheesy Hash-Brown Bake, which is a great way to stick to your ribs for a meal later this week. Recipe source: Everyday Food, March 2007. 30 minutes prep time, 25 minutes cooking time, serves 8. Ingredients: 1 tablespoon vegetable oil, 3 medium onions, chopped, 6 garlic cloves, chopped, coarse salt and pepper, 1 can (6 ounces) tomato sauce, 3 tablespoons chili powder, 2 tablespoons chopped canned chipotle chiles in adobo sauce, 1/2 teaspoon ground cinnamon, 3 pounds ground beef chuck, 3 cans (each 14.5 ounces) diced tomatoes in juice, 1 bottle (12 ounces) mild beer, 2 cans (each 14.5 ounces) kidney beans, rinsed and drained, shredded cheddar cheese (optional). Directions: 1. Heat oil in a Dutch oven or large (5-quart) heavy pot over medium-high heat. Add onions and garlic. Season with salt and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. 2. Add tomato sauce, chili powder, chipotle chiles, and cinnamon. Cook, stirring, until mixture begins to brown, 2 to 3 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, about 5 minutes. 3. Add tomatoes with their juice, beer, and beans. Bring to a boil, reduce heat, and simmer, partially covered, until chili is slightly thickened and beans are tender, about 5 minutes. If desired, sprinkle with cheese.
26.04.2023 @ 21:57
This recipe for a simple chili can make 8 cups per serving. If you save half, you can also eat four servings of our Cheesy Hash-Brown Bake, which is a great way to stick to your ribs for a meal later this week. Recipe source: Everyday Food, March 2007. 30 minutes prep time, 25 minutes cooking time, serves 8. Ingredients: 1 tablespoon vegetable oil, 3 medium onions, chopped, 6 garlic cloves, chopped, coarse salt and pepper, 1 can (6 ounces) tomato sauce, 3 tablespoons chili powder, 2 tablespoons chopped canned chipotle chiles in adobo sauce, 1/2 teaspoon ground cinnamon, 3 pounds ground beef chuck, 3 cans (each 14.5 ounces) diced tomatoes in juice, 1 bottle (12 ounces) mild beer, 2 cans (each 14.5 ounces) kidney beans, rinsed and drained, shredded cheddar cheese (optional). Directions: 1. Heat oil in a Dutch oven or large (5-quart) heavy pot over medium-high heat. Add onions and garlic. Season with salt and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. 2. Add tomato sauce, chili powder, chipotle chiles, and cinnamon. Cook, stirring, until mixture begins to brown, 2 to 3 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, about 5 minutes. 3. Add tomatoes with their juice, beer, and beans. Bring to a boil, reduce heat, and simmer, partially covered, until chili is slightly thickened and beans are tender, about 5 minutes. If desired, sprinkle with cheese.