Friday, January 30, 2009

Chili (Erika)

1 lb. ground meat ( I use chicken)
2 tablespoons olive oil
1 medium yellow skinned onion, chopped
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped (I omit)
4 cloves garlic, crushed and chopped
1 cup pale beer or chicken stock/broth
1 (32- ounce) can crushed tomatoes (i use muir glen organic fire roasted)
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon hot pepper sauce, several drops (I omit)
1 teaspoon coarse salt

Toppings: Grated Cheddar cheese
Chopped scallions, whites and greens
tortilla chips
sour cream

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine. Season chili with cumin, chili powder, hot sauce, and salt. Meanwhile brown the meat in a separate pan with chili powder and cumin. Add the cooked meat to the chili. Simmer over low heat about 15 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and salsa. We use the chips to eat it with.

No comments: