Tuesday, June 22, 2010

Bowl O' Red

We love chili.  I've tinkered with the recipe over the years.

This is my latest version.  Corey says it's just right--flavorful and not too spicy.

3 tablespoons olive oil
1 medium Vidalia onion, peeled and chopped
1 poblano chile, stemmed, seeded and chopped
2 cloves garlic, minced
2 teaspoons kosher salt, divided
2 pounds ground sirloin
1 teaspoon Mrs. Dash Southwest Chipotle seasoning
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
10 ounce can Ro-Tel Diced Tomatoes with Chiles, mild, undrained
14.5 ounce can diced tomatoes, undrained
2 cans kidney beans, undrained
1 cup beef stock
Garnish:  sour cream, shredded cheese, cilantro, chopped green onions and/or tortilla chips

Heat olive oil in large, heavy Dutch oven over medium heat.  Add onion and poblano.  Saute for 5-7 minutes, or until translucent.  Add minced garlic and one teaspoon salt.  Cook for two more minutes.  

Raise heat to medium-high.  Add ground sirloin.  Break up the meat with a wooden spoon while it cooks through.  Add next six ingredients and the remaining salt.  Cook until fragrant.

Add tomatoes, beans and beef stock.  Bring it to a boil.  Reduce the heat to simmer; cook for 30 minutes, uncovered.  Taste for seasoning.  (I like to use a potato masher at this point to crush some of the beans.  It makes it thicker.)

Garnish and enjoy!  Freshly baked cornbread alongside is a must.

Puree the leftover chili with an immersion blender and use it to top grilled hot dogs and baked potatoes.  Yum!!

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