Chilli
In a pinch last week I needed a quick fix chili recipe. A chili recipe with no strings attached. Rachel Ray’s Down Home, Up Town version, was perfect. Not needy like other chili. Done in 30 minutes it’s the ‘Bootie Call’ of chili. I used what I had in the fridge so this is my version.
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds ground beef
1/2 pound mushrooms, chopped
1 onion, chopped
3 legs of celery, chopped
2 bell peppers chopped
4 cloves garlic chopped
2 tablespoons Worcestershire sauce
1 tablespoons of chipotle chili powder
1 tablespoon cumin
1 bottle of corona beer
1 can black beans, drained
1 can crushed tomatoes
1 cup beef stock
2 to 3 tablespoons fresh thyme leaves
Grated cheese for the top.
Brown meat then transfer to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and brown them before adding the other veggies. After 2 or 3 minutes the mushrooms push the mushrooms off to one side of the pot and add all the remaining veggies. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat, Worcestershire sauce, chipotle and cumin. Add beer to deglaze the pot. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme, then simmer until flavors combine. Add salt and pepper. Serve with grated cheese and more beer.
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds ground beef
1/2 pound mushrooms, chopped
1 onion, chopped
3 legs of celery, chopped
2 bell peppers chopped
4 cloves garlic chopped
2 tablespoons Worcestershire sauce
1 tablespoons of chipotle chili powder
1 tablespoon cumin
1 bottle of corona beer
1 can black beans, drained
1 can crushed tomatoes
1 cup beef stock
2 to 3 tablespoons fresh thyme leaves
Grated cheese for the top.
Brown meat then transfer to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and brown them before adding the other veggies. After 2 or 3 minutes the mushrooms push the mushrooms off to one side of the pot and add all the remaining veggies. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat, Worcestershire sauce, chipotle and cumin. Add beer to deglaze the pot. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme, then simmer until flavors combine. Add salt and pepper. Serve with grated cheese and more beer.
