Chili Made Easy


Chili will really warm you up during the cooler months of the year and it’s perfect when you’re on a budget.
 

 Make a huge batch so you can freeze it. Not only eat it in a bowl topped with cheese and sour cream, but enjoy it on a good Kosher hot dog or a some crispy french fries. Have it two ways by separating it and adding beans and Texas style without beans.
 
Ingredients
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipoltle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • cheddar cheese, shredded (if desired)
  • sour cream, (if desired)
Directions
 
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Serve with cornbread and sprinkle with cheese.
 
Cornbread recipe available.
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4 Comments (+add yours?)

  1. Liz mcelduff
    Nov 04, 2011 @ 03:02:24

    Looks very good! I will make 🙂

    Reply

  2. moslife
    Nov 05, 2011 @ 23:15:05

    It’s a nice chipoltle flavor.

    Reply

  3. Liz mcelduff
    Nov 07, 2011 @ 22:20:27

    Now that’s a good one! Loved it 🙂

    Reply

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