Another new hit recipe

Tristan brought a giant recipe book and had this one flagged to try.  Yum! I never knew how good chili could be with just one can of beans! I usually add three cans of beans to one pound of ground beef.  Not anymore.

Easy Weeknight Ground Beef Chili

(lightly adapted from The Food Lab, J. Kenji Lopez)

serves 4-6

4 tablespoons butter

2 medium onions, grated (or we did a fine dice)

2 large cloves of garlic, minced, grated, or pressed

1 teaspoon dried oregano

 Kosher salt

2 canned Chipolte peppers, finely diced

2 anchovy fillets, mashed to a paste

1/4 cup chili powder

1 tablespoon cumin

1/2 cup tomato paste

2 pounds of ground chuck

1 28-oz. can whole tomatoes, drained and chopped 1/2 inch pieces

1 15-oz. can red kidney beans, drained and rinsed

1 cup chicken broth 

salt and black pepper to taste

optional

2 - 3 tablespoons instant cornmeal *

2 tablespoons whiskey, vodka, or brandy

garnishes such as shredded cheese, sour cream, cilantro, or green onions

Melt butter in a large pot over medium high heat.  Add onions, garlic, oregano and a pinch of salt.  Cook, stirring frequently until onions begin to brown, about 5 minutes.  Add chipoltes, anchovies, chili powder, and cumin.  Cook, stirring until you smell the aromatics, about 30 seconds.  Add tomato paste mixing in well, cook about 1 minute.

Add ground beef and cook, stirring frequently with a wooden spoon to break up the beef into pieces.  Cook until no longer pink, do not try to brown, about 5 minutes.  Add tomatoes, beans, stock and cornmeal (if using) stirring to combine.  Bring to a boil, reduce to a simmer and cook, stirring occasionally, until flavors have developed and the chili is thickened, about 30 minutes.

Stir in the whiskey, if using, we did not.  Adjust seasoning with salt and pepper.  Serve with any or all of suggested garnishments. 

*We didn't have corn meal of any kind but thought the chili was just the right consistency anyway.