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 votes
Serves:
8 to 10
Prep:
10 Min
Cook:
50 Min
Method:
Stove Top
Ingredients
- 1 lb
- ground chuck
- 1 lb
- argentinian fresh pork chorizo
- salt & pepper
- 1/4 c
- all purpose flour
- 1 large
- onion, chopped
- 2 large
- green bell pepper, chopped
- 1 large
- pasillo pepper, chopped
- 1 large
- jalapeno, chopped
- 2 Tbsp
- chili powder
- 2 Tbsp
- smoked paprika
- 2 Tbsp
- cocoa powder
- 1 Tbsp
- whole cumin seed, crushed
- 1 dash(es)
- cayenne pepper (optional)
- 1 c
- ipa beer
- 1 pt
- water
- 2 can(s)
- stewed tomatoes (14 oz size)
- 1 can(s)
- black or pinto beans (14 oz size)
- 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
OPTIONAL SERVING SUGGESTIONS
How to Make Weeknight Chili
- 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.
- 2Once meat is browned, sprinkle in flour and cook for about a minute more.
- 3Add onions and peppers, and cook until translucent - about five minutes.
- 4Add spices, tomatoes, beer, and water to just cover.
- 5Let simmer about half an hour, then stir in beans.
- 6Simmer 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
