Friday, June 19, 2009


2 tablespoons EEVO
2 pounds ground beef
1 tsp salt
1/4 tsp pepper
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon unsweetened cocoa
1/4 cup mild chili powder
2 tbsp chipotle chili powder
1 can (6 ounces) tomato paste
1 (28 ounce) can whole peeled tomatoes, chopped, plus puree
1 (14 ounce) can of red kidney beans, drained
1/2 bottle of beer
1 medium onion, finely chopped
1 green bell pepper, diced
Sour cream
Shredded cheese


Heat 2 tablespoons of oil in a large stock pot over medium-high heat. Crumble beef into the pot, stirring with a wooden spoon to break apart as much as possible. Add salt and pepper, and continue cooking until the beef is well browned.

Place the cooked beef, whole peeled tomatoes, beans and broth, tomato paste, spices, and chopped onion and pepper into a slow cooker, and cook on “High” for 5 hours, or simmer in a stock pot on very low heat for about 2 hours.

Make the chili a day ahead if possible, and reheat before serving. Top with sour cream, scallions, cheese, and serve.

Serves 6-8.

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