Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
December 22, 2010

30 Minute Chili




1 tbsp. Vegetable Oil
3 medium Onions, chopped
6 Garlic cloves, chopped
Coarse ground Salt and Pepper
1 can (6 oz.) Tomato Paste
3 tbsp. Chili Powder
2 tbsp. Chopped, Canned Chipotle Chiles in Adobo Sauce
1/2 tsp. Ground Cinnamon
3 lbs. ground Beef Chuck
1 bottle (12 oz.) mild Lager Beer
3 cans (14.5 oz. each) diced Tomatoes in juice
Shredded Cheddar Cheese (Optional)
2 cans (14.5 oz. each) Kidney Beans, rinsed and drained (Optional)

In a dutch oven or large 5-quart heavy pot, heat oil over medium-high heat. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally until softened, about 3-5 min. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring until mix has begun to brown, about 2-3 min. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 min. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 min. Sprinkle with cheese if desired.