You know, I like chili. I like it a lot. And thus, I am willing to try new chilis, like this one from my Feb/March 2007 copy of Cooking Pleasures. I like that the recipe doesn't call for insanely lengthy cooking time and the ingredients are minimal. It doesn't hurt that I have a pound of ground beef found during my recent freezer clean-out.
FYI, the original recipe was for two but because chili freezes so well I doubled it. And I had a full pound of beef.
Smoky Beef and Black Bean Chili
1 large yellow bell pepper, finely chopped
2 chipotle chile in adobo sauce, finely chopped
4 tsp chile powder
2-4 tsp adobo sauce
2 tsp ground cumin
2 (15-oz.) can black beans, rinsed, drained
2 (14.5-oz.) Mexican-style diced tomatoes
1 1/2 c water
2 chipotle chile in adobo sauce, finely chopped
4 tsp chile powder
2-4 tsp adobo sauce
2 tsp ground cumin
2 (15-oz.) can black beans, rinsed, drained
2 (14.5-oz.) Mexican-style diced tomatoes
1 1/2 c water
4 tbsp chopped cilantro
Cook beef, onion and bell pepper in medium saucepan over medium-high heat 5 minutes or until beef is browned and vegetables are softened, stirring frequently.
Cook beef, onion and bell pepper in medium saucepan over medium-high heat 5 minutes or until beef is browned and vegetables are softened, stirring frequently.
Drain off any excess fat.
Stir in chile, chile powder, adobo sauce and cumin; cook and stir 2 minutes.
Stir in beans, tomatoes and water; bring to a boil.
Reduce heat to medium-low; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
Stir in cilantro.
A cinch to put together, the chili turned out to be pretty mild when it came to spicy-heat, but the smoky chipotle flavor was very nice. Next time, I'll maybe add a jalapeno pepper to crank up the heat a little bit.
Cost:
- ground beef: $1.99
- onion: $0.23
- bell pepper: $0.92
- chipotle chiles: $0.25
- black beans: $1.40
- Mexican-style diced tomatoes: $1.76
- cilantro: $0.20
Click for the printable
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