Dec 21, 2009

Fire-Roasted Tomato, Beef, and Chipotle Chili

There hasn't been many recipes on here lately.  It's not that I haven't tried any.  I've been making my usual 2 new meals every "meal cycle" (2 1/2 weeks).  Lots of yucky food over here in the past 2 months.  I think the reason is because I have already borrowed all of the Rachel Ray cookbooks at the library and I moved on to Paula Deen and Emeril.  No offense to either of them but we're just not getting as many keepers as we did with Rachel Ray.

As further testament to my love of Rachel Ray... I present to you what we had for dinner tonight.  This chili has a lot of heat but I wouldn't say it is too spicy.  We did top it with a little sour cream, bacon, cheese, and chips which I think helped tone it down.  Enjoy!

Fire-Roasted Tomato, Beef, and Chipotle Chili



1 tbsp canola oil
2 pounds ground sirloin
2 tbsp grill seasoning (I use McCormick's Montreal Steak)
4 garlic cloves, chopped
1 medium yellow onion, finely chopped
1 red bell pepper, cored, seeded, and chopped in 1/4-inch dice (I used half of one)
3 chipotle peppers in adobo sauce
1 tbsp chili powder
6 oz beer (I used Amber Boch)
1 large can (28 oz) fire-roasted tomatos
shredded cheddar, bacon, sour cream, and tortilla chips for topping

Heat oil in a medium pot over medium-high heat.  Add ground sirloin and break up meat.  Season meat with grill seasoning.  Cook meat until brown and then add garlic, onion, bell pepper, chipotle pepper, and chili seasoning.

Cook for 10 minutes then deglaze the pan with the beer.  Add tomatos next and stir them in to combine.  Simmer chili over low heat for 10 minutes. 

Serve chili with desired toppings.

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