Tuesday, January 1, 2013

Quick Beef Chili

It's New Years Day and nothing says new year & football like a warm bowl of chili. I decided to make one today for 4 for lunch.  Chili can be complicated and it can be easy and it is always delicious. Today, my first priority was not to make it overly spicy so that my mom could eat it without setting her mouth on fire.

For NYE, Joey & I picked up a nearly 9-lb roast at Costco. We cut it in half and roasted one half with a cilantro/garlic rub. Then I used 2 lbs of the uncooked half to make the chili. I cut 1lb in small chunks and ground the other 1lb into a course grind using the food processor (it worked great!).

This chili was fast, easy, and sat on the stove all by itself while we watched the parade/game.

2lb beef, half ground, half cut into small chunks
1 white onion, chopped
1-2 cloves garlic, sliced
1 jalepeno, seeds and ribs removed, minced
1 can pinto beans (15oz)
1 28.5 oz can crushed tomatoes
1 8oz can tomato paste
2 cups (about 1 can) chicken broth
3 T chili powder
1 T ancho chili powder
1 t cumin
1 t salt
1/2 t black pepper
1 T olive oil

Shredded cheese & cilantro for serving

1. Prepare all your ingredients
2. Heat olive oil in a 5 1/2 qt dutch oven over medium
3. Brown onion until soft
4. Add garlic and cook 30 sec
5. Add beef and brown
6. Remove some fat if there is tons
7. Add jalepeno, spices, crushed tomato, tomato paste, and broth
8. Simmer at least 45 minutes, but up to 2 hours is fine
9. 15-20 minutes before serving add beans
10. Serve with cheese and cilantro and hot sauce

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