This recipe is especially for Kathy. Hope you like it! Make sure you have an ice cold beer close by....
HOT Chile with Meat
Cooks in 30 minutes
Ingredients
Serves 12
• 5 slices of bacon
• 8 ounces of chorizo or Italian sausage links, sliced
• 3 pounds ground beef chuck
• 3 medium onions, chopped
• 6 garlic cloves, chopped
• 1 green pepper, chopped
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• Salt and ground pepper
• 1 bottle (12 ounces) mild lager beer
• 1 can (6 ounces) tomato paste
• 2 cans (14.5 ounces each) diced tomatoes in juice
Serves 12
• 5 slices of bacon
• 8 ounces of chorizo or Italian sausage links, sliced
• 3 pounds ground beef chuck
• 3 medium onions, chopped
• 6 garlic cloves, chopped
• 1 green pepper, chopped
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• Salt and ground pepper
• 1 bottle (12 ounces) mild lager beer
• 1 can (6 ounces) tomato paste
• 2 cans (14.5 ounces each) diced tomatoes in juice
• 2 cans (14.5 ounces each) red kidney beans or pinto beans, rinsed & drained
• 3 tablespoons chili powder
• ½ teaspoon dried oregano
• 1 teaspoon crushed red pepper
Shredded cheddar cheese (optional)
Directions
1. In a Dutch oven or large (5-quart) heavy pot, cook bacon over medium-high until crisp. Place on paper towel to drain and crumble. Discard drippings and set bacon aside.
2. Brown sausage in the same pan. Drain sausage reserving 2 tablespoons drippings; set sausage aside with bacon.
3. In reserved drippings brown beef, (breaking it up with a spoon until no longer pink) add onions, chopped green pepper and garlic.
4. Add the cooked bacon, sausage, chipolte chiles in adobo sauce, chili powder, crushed red pepper, salt, black pepper and oregano.
5. Stir in beer, tomatoes, tomato paste and beans. Bring to boiling, reduce to a simmer and cook uncovered until chili has thickened slightly, for about 20 minutes; stirring occasionally. Cook covered over medium heat 10 minutes more.
Cook's Tip: If you like corn in your chile add 1 or 2 cans of drained and rinsed niblets. Top with Cheddar or Monterey Jack Cheese or a combination of both. Serve with Tortilla Chips and Sour Cream, Avocado. Make a Chili Dog or serve with Rice. Make a tortilla and top with cheese, chopped tomato and sour cream. Leftovers? freeze in air-tight containers.
• 3 tablespoons chili powder
• ½ teaspoon dried oregano
• 1 teaspoon crushed red pepper
Shredded cheddar cheese (optional)
Directions
1. In a Dutch oven or large (5-quart) heavy pot, cook bacon over medium-high until crisp. Place on paper towel to drain and crumble. Discard drippings and set bacon aside.
2. Brown sausage in the same pan. Drain sausage reserving 2 tablespoons drippings; set sausage aside with bacon.
3. In reserved drippings brown beef, (breaking it up with a spoon until no longer pink) add onions, chopped green pepper and garlic.
4. Add the cooked bacon, sausage, chipolte chiles in adobo sauce, chili powder, crushed red pepper, salt, black pepper and oregano.
5. Stir in beer, tomatoes, tomato paste and beans. Bring to boiling, reduce to a simmer and cook uncovered until chili has thickened slightly, for about 20 minutes; stirring occasionally. Cook covered over medium heat 10 minutes more.
Cook's Tip: If you like corn in your chile add 1 or 2 cans of drained and rinsed niblets. Top with Cheddar or Monterey Jack Cheese or a combination of both. Serve with Tortilla Chips and Sour Cream, Avocado. Make a Chili Dog or serve with Rice. Make a tortilla and top with cheese, chopped tomato and sour cream. Leftovers? freeze in air-tight containers.
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