Saturday, February 18, 2012

Super Tasty Chili without Beans

Adapted from The Clothes Make the Girl.

Delish.  Makes a lot.

2 T olive oil
2 onions, chopped
4 cloves garlic, crushed

2 bell peppers, chopped
2 Japanese sweet potatoes, cut into 1/2" cubes
2 lbs. ground meat (lean beef, pork, turkey, bison--I used 1 lb ground beef and 1 lb cubed stew meat)
2 T chili powder (I used chipotle chili powder)
2-3 T ground cumin
1 T unsweetened cocoa
1 t dried oregano
1 t allspice
1 t salt
2 14.5 oz. can chopped tomatoes (I used fire roasted)
6 oz. tomato paste
14.5 oz. can beef broth
12 oz. beer--something in an ale or lager

In a large dutch oven, combine oil, onions and peppers and saute until soft.  Add garlic immediately followed by the meat.  Saute meat until browned and the ground beef is well crumbled.  Toss in spices and stir to coat contents of pan.  Add tomato paste and tomatoes, broth and beer and stir to combine.  Bring to a boil then turn down to a simmer for 2 hrs.  Seriously, you want to build the flavor here and it's worth the time.  As you get to the last 30 min or so of cooking time add the sweet potatoes.  By the time you've hit 2 hrs total of cooking the potatoes will be done and the chili ready to eat.  Like most stews and soups it's even better the next day but is delicious right off the stove.  I served this with homemade northern style cornbread (that means a bit more flour and some sugar) and a beer.  So good.  

p.s.  Don't skimp on the spices.  You won't taste the cocoa as a chocolatey note but it gives it a little extra depth.  Also, the addition of chocolate does not qualify this recipe as being remotely close to Cincinnati chili.  

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