Cook the Book: Chili

Name: Cook the Book: Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 bay leaf; 340 grams beer; 425 grams beans (pinto, kidney, black, or a combination), drained; 794 grams tomatoes, broken up, with juice; 1 Tbsp coarse salt; 1 Tbsp garlic cloves, minced; 907 grams ground beef; 1 teaspoon ground cumin; 1 Tbsp olive oil; 237 milliliters chopped onion; 1 teaspoons dried oregano; 59 milliliters pickled jalapeños, chopped (optional); 5 dried red chilies (Mexican ancho, New Mexican Hatch, or Anaheim)

The recipe Cook the Book: Chili is ready in roughly 45 minutes and is definitely an awesome gluten free and dairy free option for lovers of American food. This recipe serves 6. This main course has 561 calories, 34g of protein, and 34g of fat per serving. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have bay leaf, canned tomatoes, beans, and a few other ingredients on hand, you can make it. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert.

Instructions

In a dry large skillet over high heat, lightly toast both sides of the chilies for a few minutes. After roasting, remove from pan to slice open, then remove and discard the stem and seeds. Cover the chilies in boiling water and let soften for 5 minutes. In a blender or food processor, puree the chiles with enough soaking liquid to form a thick paste.

Ingredients you will need

Chili Pepper

Seeds

Toast

Water

Equipment you will use

Food Processor

Blender

Frying Pan

Heat the skillet again over medium-high heat, then add the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute the onion and garlic until translucent, about 3 minutes. Increase the heat and add the beef, stirring occasionally to pick up browned bits on the bottom of the pan as the moisture evaporates, about 15 minutes. If the meat is excessively fatty (your judgement call), spoon off some of the fat, but leave some for flavor.

Ingredients you will need

Garlic

Onion

Beef

Meat

Equipment you will use

Frying Pan

Stir in the cumin and cook for 30 seconds.

Ingredients you will need

Cumin

Add the chile paste, red pepper flakes, oregano, bay leaf, jalapeños, and the remaining teaspoon of salt. Stir to combine well.

Ingredients you will need

Red Pepper Flakes

Chili Paste

Bay Leaves

Oregano

Salt

Add the tomatoes and beer and simmer for 30 minutes.

Ingredients you will need

Tomato

Beer

Add the beans and cook for an additional 20 minutes.

Ingredients you will need

Beans

Add water if needed for consistency.

Ingredients you will need

Water

Serve with preferred condiments.

Equipment

Food Processor

Blender

Frying Pan

Ingredients

Servings:

bay leaf 340grams

beer 425grams

beans (pinto, kidney, black, or a combination), drained 794grams

tomatoes, broken up, with juice 1Tbsp

coarse salt 1Tbsp

garlic cloves, minced 907grams

ground beef 1teaspoon

ground cumin 1Tbsp

olive oil 237milliliters

chopped onion 1teaspoons

dried oregano 59milliliters

pickled jalapeños, chopped (optional)5

dried red chilies (Mexican ancho, New Mexican Hatch, or Anaheim)

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.