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30-Minute Chili

30-Minute Chili

This recipe makes eight one-cup servings, plus enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.

Everyday Food, March 2007 http://www.marthastewart.com/315258/30-minute-chili
3.6
Rated
72100(69)69
  • Prep Time 25 minutes
  • Total Time 30 minutes
  • Yield Serves 8

Ingredients

    • 1 tablespoon vegetable oil
    • 3 medium onions, chopped
    • 6 garlic cloves, chopped
    • Coarse salt and ground pepper
    • 1 can (6 ounces) tomato paste
    • 3 tablespoons chili powder
    • 2 tablespoons chopped canned chipotle chiles in adobo sauce
    • 1/2 teaspoon ground cinnamon
    • 3 pounds ground beef chuck
    • 3 cans (14.5 ounces each) diced tomatoes in juice
    • 1 bottle (12 ounces) mild lager beer
    • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
    • Shredded cheddar cheese (optional)

Directions

  1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
  2. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
  3. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.

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