One Recipe, Two Meals: Southwest-Style Chili
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
39
Spice
55
Sweetness
44
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
450 g
Ground Beef1 tbsp
Ground Cumin3 tsps
Chili Powder1
Salt3 cloves
Garlic (minced)1 medium
White Onion (diced)1 cup
Beef Stock1 tbsp
Jalapeno (minced)1 tbsp
Brown SugarDirections:
1
Let's make the kids' version first
2
In a large pot, brown the ground beef all over, until no longer pink
3
If you need to drain the fat, go right ahead! Add the cumin, 1 teaspoon chili powder and a good pinch of salt
4
Saute for a minute or so
5
Add the garlic, onion and bell pepper
6
Saute until the veggies soften and the garlic is fragrant, another couple of minutes
7
Add the beans, diced tomatoes and tomato sauce
8
Stir to combine and let simmer for 10 minutes
9
Taste it
10
The kids will dig that, right? Ladle out about a cup for each of your littles
11
Top each bowl with shredded Cheddar and serve cornbread on the side! Now let's finish this out for the adults
12
To the pot, add the beer, beef stock, jalapeno, brown sugar and the remaining 2 teaspoons chili powder
13
It will feel pretty soupy at this point, but let it simmer for another 20 minutes or so, stirring once in a while
14
Taste it one more time for any seasoning adjustments
15
Maybe a little salt? Lime juice? Go for it
16
Serve it with shredded cheese, sliced jalapeno, sour cream and torn cilantro sprigs
17
Boom