Thursday, January 26, 2012

In the Kitchen With Jason: Cook This Chili

Jess and I have been making this recipe for quite some time now and finally I remembered to take a picture of it before we ate it all (and at about 3 meals per person per pot that is a lot of forgotten camera moments). But this time, we remembered and now we are sharing this fantastic recipe with you. The original recipe can be found on page 242 in the Cook This Not That: Kitchen Survival Guide. It will be titled Turkey Chili. Jess and I made this recipe multiple times using the turkey that is recommended and it is very good made that way, but since we bought a quarter cow late last year, it seemed silly to purchase ground turkey from the store when we had 30ish pounds of ground beef in our freezer, so we switched it.

Ingredients (there are a lot of them, but don't worry you probably have a lot of them already in your house)
  • 1 Tbsp EVOO
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/4 cup chili powder
  • 1/8 tsp cinnamon
  • 2 bay leaves
  • 2 lbs ground beef (or turkey)
  • 2 Tbsp tomato paste
  • 1 Tbsp cocoa powder
  • 12 oz dark beer
  • 28 oz canned tomatoes
  • 14 oz canned white beans
  • 14 oz canned pinto beans
  • Heat EVOO in a large pot over medium heat.
  • Add onion and garlic to pot and cook for 5 minutes.
  • Add spices and bay leaves to pot and cook for 2 more minutes.
  • Add beef and tomato paste to pot and cook until beef is fully cooked.
    • This will be sort of hard to tell as the spices will cover your beef and done and un-done will look very similar.
  • Add chocolate, beer, and tomatoes. Lower heat to low and cover your pot.
  • Cook for 45 minutes.
  • While the pot cooks over low heat drain and rinse the beans.
  • When the pot has finished it's 45 minutes of cooking, remove the lid and add the beans.
  • Leave on heat until the beans are heated through.
We have changed more than just which animal supplied the meat. There were a couple extra steps designed to increase the spicy factor, but as Jess is a 100% wimp when it comes to spicy food (I rank in at a low 90s or high 80s percent wimp as well), we skip them.

Please enjoy!

-Chef Jason

No comments: