Tuesday, January 10, 2017

Mere's Favorite Chili

Mere's Favorite Chili

1.5 - 2.0 lbs lean ground beef
2T olive oil
1 onion, chopped
3 - 4 cloves garlic, minced 
2T Chili powder
1T cumin
1T Paprika
1t - 1T smoked paprika
1 bottle Shiner Bock beer (or another dark bitter)
1 28oz can San Marzano tomatoes, crushed by hand
2 - 3 cups beef broth
2 14oz cans red kidney or pinto beans

In a large skillet (with a lid) heat olive oil over medium heat.  Add onion and saute until just translucent.  Add beef and a generous pinch of salt and pepper.  Saute until all watery liquid evaporates and the beef is very brown and crumbly.  Add garlic and stir until fragrant then add the rest of the spices and stir well.  Let this cook a minute (don't worry if it looks like everything is burning and sticking to the bottom of the pan...that's the good stuff and will come up when you add the beer!) then pour in the beer.  Scrape up the bits off the bottom of the pan as the beer bubbles and starts to evaporate.  Add in the tomatoes and 2C of beef broth, bring to a boil.  At this point I check for seasoning and add S&P if necessary then add in the beans.  Pop the lid on and let simmer at least an hour or more.  Keep an eye on it and add more broth if necessary.  Serve with grated cheese, onion, sour cream, avocado or Frank's Red Hot.  &*If you really like it spicy, add 1/2 to 1t cayenne or chopped jalapenos with the onion.  Or both!

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