weeknight chili
This is the super quick version of my prize-winning chili. It's pretty good, too, and ready in about an hour.
No Image
prep time
10 Min
cook time
50 Min
method
Stove Top
yield
8 to 10
Ingredients
- 1 pound ground chuck
- 1 pound argentinian fresh pork chorizo
- - salt & pepper
- 1/4 cup all purpose flour
- 1 large onion, chopped
- 2 large green bell pepper, chopped
- 1 large pasillo pepper, chopped
- 1 large jalapeno, chopped
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons cocoa powder
- 1 tablespoon whole cumin seed, crushed
- 1 dash cayenne pepper (optional)
- 1 cup ipa beer
- 1 pint water
- 2 cans stewed tomatoes (14 oz size)
- 1 can 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
-
Step 1In 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.
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Step 2Once meat is browned, sprinkle in flour and cook for about a minute more.
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Step 3Add onions and peppers, and cook until translucent - about five minutes.
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Step 4Add spices, tomatoes, beer, and water to just cover.
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Step 5Let simmer about half an hour, then stir in beans.
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Step 6Simmer another 15 minutes. Adjust seasonings to taste, and serve hot with optional toppings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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