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Quick Chili

Quick chili recipe with all the flavor of a slow-cooked chili con carne. My tricks for making the best chili.
Course Entree, Soups & Stews
Cuisine Tex Mex
Level Beginner
Main Ingredient Beef, Legume
Diet Dairy-Free, Low Sugar, Low-Carb
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • 1 teaspoon vegetable oil
  • 520 grams ground beef
  • 420 grams onions (finely diced about 2 medium )
  • 50 grams Poblano chili (finely diced)
  • 22 grams garlic (minced about 2 large cloves)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seeds
  • 1 cup stout
  • 400 grams whole stewed tomatoes (1 small can)
  • 400 grams kidney beans (drained and rinsed, 1 small can)
  • 2 tablespoons tomato paste
  • 2 teaspoons dark brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper

Instructions

  1. Heat a dutch oven over medium high heat until hot. Add the oil and then the ground beef. Press the ground beef out so it forms a giant flat patty and let this cook until it forms a brown crust on one side.
  2. Flip the patty over in sections using a spatula and let it brown on the other side. When the meat is cooked through and thoroughly browned, transfer it to a bowl and use the spatula to roughly break up the meat into bite-size chunks.
  3. Remove all but 2 tablespoons of oil from the pot.
  4. Add the onions, poblano chili, and garlic to the pot. Stir, to coat with oil and then turn down the heat to medium low. Cover and let the onions steam until translucent (about 10 minutes).
  5. Uncover and saute until the onions until they have reduced to about 1/3 their original volume and are well caramelized (about 20 minutes)
  6. Add the chili powder, cumin and coriander seed and continue frying the onions until the spices are very fragrant.
  7. Add the stout and scrape up the browned bits off the bottom of the pan. Boil the mixture until it no longer smells like alcohol.
  8. Add the stewed tomatoes, breaking them up as you add them. Then return the meat to the pot along with the beans, tomato paste, brown sugar, salt, cocoa powder, oregano and black pepper.
  9. Bring to a boil and then turn the heat down to low. Cover and simmer for 20 minutes or until the meat is very tender.
  10. Serve with shredded cheddar, sour cream, cilantro and minced red onions.