Weeknight Chili
By
Janus Joy Miller
@earth2joy
10
☆☆☆☆☆ 0 votes0
Ingredients
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1 lbground chuck
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1 lbargentinian fresh pork chorizo
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·salt & pepper
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1/4 call purpose flour
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1 largeonion, chopped
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2 largegreen bell pepper, chopped
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1 largepasillo pepper, chopped
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1 largejalapeno, chopped
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2 Tbspchili powder
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2 Tbspsmoked paprika
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2 Tbspcocoa powder
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1 Tbspwhole cumin seed, crushed
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1 dash(es)cayenne pepper (optional)
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1 cipa beer
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1 ptwater
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2 can(s)stewed tomatoes (14 oz size)
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1 can(s)black or pinto beans (14 oz size)
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OPTIONAL SERVING SUGGESTIONS
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·roasted corn
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·tortilla chips
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·fresh hot tortillas
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·chopped cilantro
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·chopped jalapeno
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·chopped red onion
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·grated cheddar (smoked and/or regular)
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·salsa
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·creme fraiche
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·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.