As I have mentioned before, I often ask Martha if I have a food question. She usually has great advice! We looked in the cook books and found a recipe, but looked online and with a little love from Martha, we mixed up a yummy batch of chili! It happens to me on a regular basis: I look at many recipes and have a planning discussion with Brian, then off we go.
GUTS:
Olive Oil 1 small can Tomato Paste 1 can Black Beans
3 Onions 3 cans Diced Tomatoes 1 can Kidney Beans
2 Peppers 2 Tbs. Chipotles in Adobo 1 Simpler Times Lager
6 Cloves Garlic 1 lb. Ground Beef handful 100% Cocao Bits
1 GIANT Jalapeno 1 lb. Ground Pork
SPICES:
2 Tbs. Cumin 1 tsp. Oregano 1 1/2 tsp. Salt
2 tsp. Coriander 1/4 tsp. Cinnamon 1/2 tsp. Pepper
Saute the vegetables, add spices and tomato paste, brown the meat, deglaze the pan with
beer, add beans and simmer until you feel like eating!
I know, there are a lot of ingredients in this chili! Definitely decide to either pre-measure
before, or decide not to measure and dump as you go. We ended up running into a timing
issue when the tomato paste burnt onto the bottom of the pan, as we should have been
adding the beer. Oh well, a quick change of pots and we were back in the game.
As you can probably see by the hefty ingredient list that this made a rather large batch of
chili. We both had a bowl, and there are 6 Tupperware bowls in the refrigerator!! We
will share some and freeze the rest. But we do have plans to eat this again, chili nachos
coming soon.
You should know that we also had cheddar jalapeno biscuits. Smitten Kitchen served these
with her chili and I just couldn't help myself. Click below to see these yummy biscuits.
They were incredibly fast and easy and perfect with our spicy chili.
