Wednesday, November 14, 2012

Cactus Diva's Southwestern Chili Bowl [Rhonda]

Degree of difficulty: super easy
Time: 20 minutes prep (tops), 45 minutes simmer time with an occasional stir
Serves: 6 to 8

Mmmm. Chili. Good for a crowd, or as a freezer option for a future cold winter's night, or as comfort food when the day's been rough. It's a dump-and-go type of cuisine and gets more flavorful after a couple days in the fridge.

1/2 lb ground beef (optional)
4 cans beans, approx. 15.5 oz size (I used one Cuban style black beans with its liquid, one regular black beans [drained], one chili beans with its liquid and one white beans [drained])
8 or more cloves garlic, minced
3 yellow onions, chopped
1 tablespoon olive oil
4 or 5 Roma tomatoes, chopped, or 1 can (28 oz) chopped tomatoes, drained
1 bottle of beer
1/2 cup to 3/4 cup chicken stock, preferrably homemade
Bay leaf...1 or 2
1/2 can (7 oz size) chipotle peppers in adobo sauce (more if you like a blasting heat)
6 tablespoons chili powder
1 tablespoon cayenne pepper
Salt and pepper to taste

Sour cream, minced red onion, minced jalapeno pepper, red pepper flakes, grated extra sharp cheddar cheese

Brown the ground beef in a skillet. In a stockpot, saute onions and garlic in olive oil. Add bay leaf, tomatoes. Add beer. Add ground beef and beans, chicken stock, chipotle peppers, bay leaf, chili powder, cayenne. Stir well. Bring to a boil, then simmer for 45 minutes or so. Check seasonings before serving, fish out the bay leaf, and add heat (cayenne powder, red pepper flakes) if necessary. Serve hot, with desired toppings.

Suggested soundtrack: "Girl on Fire" Alicia Keys Girl On Fire by Alicia Keys on Grooveshark