Weeknight Chili
By
Janice Joy Miller
@earth2joy
10
This is the super quick version of my prize-winning chili. It's pretty good, too, and ready in about an hour.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
8 to 10
Prep:
10 Min
Cook:
50 Min
Method:
Stove Top
Ingredients
-
1 lbground chuck
-
1 lbargentinian fresh pork chorizo
-
·salt & pepper
-
1/4 call purpose flour
-
1 largeonion, chopped
-
2 largegreen bell pepper, chopped
-
1 largepasillo pepper, chopped
-
1 largejalapeno, chopped
-
2 Tbspchili powder
-
2 Tbspsmoked paprika
-
2 Tbspcocoa powder
-
1 Tbspwhole cumin seed, crushed
-
1 dash(es)cayenne pepper (optional)
-
1 cipa beer
-
1 ptwater
-
2 can(s)stewed tomatoes (14 oz size)
-
1 can(s)black or pinto beans (14 oz size)
-
OPTIONAL SERVING SUGGESTIONS
-
·roasted corn
-
·tortilla chips
-
·fresh hot tortillas
-
·chopped cilantro
-
·chopped jalapeno
-
·chopped red onion
-
·grated cheddar (smoked and/or regular)
-
·salsa
-
·creme fraiche
-
·queso fresco
How to Make Weeknight Chili
- In a large skillet over medium-hot heat, brown beef and chorizo together, leaving it mostly in spoon size chunks. Don't stir it too much or let it get too grainy. Chorizo is already salted, so don't add salt here.
- Once meat is browned, sprinkle in flour and cook for about a minute more.
- Add onions and peppers, and cook until translucent - about five minutes.
- Add spices, tomatoes, beer, and water to just cover.
- Let simmer about half an hour, then stir in beans.
- Simmer another 15 minutes. Adjust seasonings to taste, and serve hot with optional toppings.
About Weeknight Chili
Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #chili
