My hubby's chili is one of my favourites.
A hearty and flavorful dish that is comforting during the cooler months, and yet perfect for potlucks and casual nights.
No beans are found in this recipe, and thats the way we like it.
We enjoy garnishing it with grated cheddar, sour cream, fresh cilantro, avocado slices and lime for extra layers of flavour and texture.
Serves 4
Mis en Place
1 Large white onion, diced
12 Shishito peppers, diced
1 Jalapeño, with seeds, diced
3 Cloves of garlic, finely minced
Olive Oil
300g Top sirloin or chuck, cubed small
454g Lean Ground Beef
1/3 C. Chili Powder
1 Tsp. Cumin
2 Tbsp. Garlic powder
2 Tsp. Salt
1 Tsp. Freshly ground black pepper
2 Chipotle peppers in adobo sauce
250 ml Ale
400 ml Diced canned tomatoes
*Beef stock, potentially
To Garnish
Sour cream
White or orange cheddar
Avocado
Cilantro
Lime
Method
Step 1
Heat 1 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Add cubed beef and brown all sides.
Transfer to a plate, and repeat with ground beef.
Set aside.
Step 2
In the same Dutch oven over medium-high heat, add 1 Tbsp of olive oil and sauté onions, shishito peppers and jalapeño.
Cook until softened, add minced garlic and cook for an additional two minutes.
Step 3
Add all browned beef and combine with the vegetables.
Step 4
Add chili powder, cumin, garlic powder, salt and pepper and stir to combine.
Step 5
Add chilis in adobo and ale.
Let simmer for 5 minutes.
Step 6
Add diced canned tomatoes and stir.
Bring to a light rolling boil for a minimum of 30 minutes.
Then let simmer for 1 hr.
*Our chili recipe is intended to be thick, however if you feel the liquid has really given way you can add beef stock, 1/4 cup at a time.
Step 7
Serve with a dollop of sour cream, grated cheddar, thin slices of avocado, cilantro and a squeeze of lime.
Enjoy!
