avoteb

Chili at home

  • Yield 6
  • Prep 15 minutes
  • Cook 45 minutes
Chili at home

Chili at home is a soup recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.

Ingredients

Yield: 6 servings

  • 5 ounces diced pancetta (or 5 slices of diced thick-cut bacon)
  • 1 3/4 pounds ground beef
  • 1 medium white onion, peeled and diced
  • 1 medium red bell pepper, cored and diced
  • 1 jalapeño, cored and diced
  • 4 cloves garlic, peeled and minced
  • 1 bottle (1 1/2 cups) beer
  • 1 1/2 cups beef stock
  • 2 (15-oz) can fire-roasted diced tomatoes, with their juices
  • 2 (15-oz) can beans of your choice, rinsed and drained (I used pinto and dark red kidney beans)
  • 1 (4-ounce) can diced green chiles
  • 1 chipotle chili in adobo sauce, diced (plus 1 teaspoon adobo sauce)
  • 1 tablespoon chili powder*
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • sea salt and freshly-cracked black pepper
  • toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, lime wedges, and/or crumbled corn tortilla chips

Method

  1. Brown the meat. Warm a large stockpot over medium-a hot burner. Tip in the pancetta (or bacon) and sauté for 3 minutes, stirring occasionally. Tip in the ground beef and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Take a slotted spoon to move the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is more grease in the pot, discard it.)

  2. Sauté veggies. Tip in the onion, red pepper and jalapeño to the stockpot and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 2 more minutes, stirring occasionally.

  3. Tip in remaining ingredients: Add the beer to the stockpot, and use a wooden spoon to gently scrape up any browned bits that are stuck to the bottom of the pot. Tip in the cooked beef and pancetta (or bacon), beef stock, tomatoes, beans, green chiles, chipotle chili in adobo, chili powder, smoked paprika and cumin, and stir to combine. Continue cooking until the chili reaches a let it bubble gently.

  4. Let it bubble gently: Reduce heat to medium-low, cover and continue to let it bubble gently the chili for 20 minutes.

  5. Salt Taste and season with salt and pepper, as needed. (Feel free to also add in extra chili powder or cumin, if you think it is needed.)

  6. Plate serve while it is hot, piled high with all of your favorite toppings.

More from Soup

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