Difference between revisions of "Meat Chili"

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(Created page with "Meat Chili == Commentary == A hearty chili with some flexibility. == Ingredients == * 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turk...")
 
(Directions)
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== Directions ==
 
== Directions ==
# Preheat heat source.
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# Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
# Step 1.
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# Step 2.
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If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
# Steps N.
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 +
# Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
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 +
# Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
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 +
# Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
 +
 
 +
# Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
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# Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
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# Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.
  
 
== Preparation Notes ==
 
== Preparation Notes ==

Revision as of 06:36, 19 June 2017

Commentary

A hearty chili with some flexibility.

Ingredients

  • 1-1⁄2 to 2 pounds ground meat or chuck roast (beef, buffalo, turkey or other), cubed
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 stalks celery, diced
  • 3 large carrots, diced
  • 2 zucchini, diced (optional)
  • 2-3 cloves garlic, minced

Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Optional for spicy chili: 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
  • 2 teaspoons salt, plus more to taste
  • 1 beer (amber or brown ale preferred)
  • 1 28-ounce can diced tomatoes
  • 3-4 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
  • 1 cup fresh or frozen corn kernels

To serve:

  • Shredded cheese
  • sour cream
  • diced avocados
  • chopped scallions
  • hot sauce
  • chopped cilantro


Directions

  1. Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.

If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.

  1. Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
  1. Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
  1. Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
  1. Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
  1. Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
  1. Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

Preparation Notes

Makes X to Y servings.

  • Total time XX minutes
    Prep time: X minutes
    Cooking time: XX-YY minutes (some overlap)
  • Try this crazy option for some result!