Meat Chili

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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


  • 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


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


To serve:

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

Directions

  1. Brown the meat. Warm a tablespoon 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.
  2. Cook the vegetables. In the same pot used to brown the meat, warm a teaspoon 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.
  3. 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.
  4. Deglaze the pan. Pour the beer into the hot pan. Scrape up the fond as the liquid bubbles. Continue scraping and stirring until the beer has reduced.
  5. Add the browned meat back into the pan. Cook with pressure cooker on high for 30 minutes with natural release. The chili will still look soupy.
  6. Add the tomatoes, beans, corn (if using) to the pot. Simmer for another 10+ minutes. Taste and add more seasonings or salt to taste.
  7. Serve with cheese and other 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.

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!