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Perfect for the Super Bowl, or a cold night in, this recipe for Beef and Bean Chili won't have you stuck in the kitchen missing all of the hard hitting action.
This meal tastes great because it features meals you've already prepared. Use your leftover meat; beef, chicken, or turkey, add it to a pot of tomatoes and vegetables, and let it simmer until your ready to eat. And for those who like a kick to their chili, add some jalapeños and adobo chills and serve with a wedge of lime and a dollop of sour cream.
Score a touchdown this year with your friends and family with this time saving, and game saving, recipe for Beef and Bean Chili.
1 lb. cooked and shredded beef chuck roast
2 Tbsp. olive oil
2 medium onions
3 cloves garlic, minced
1 jalapeno, cored, seeded, diced
4 tsp. medium chili powder
4 tsp. ground cumin
1 tsp. Mexican oregano (Turkish or Medit. Oregano and Mexican are 2 different plants; Mexican stronger and less sweet, almost harsh or with rough edges)
1, 12 ounce can beer (a lager or stout works best)
2, 12 ounce cans crushed tomatoes
chiles in adobo, chopped
2, 12 ounce cans black beans, rinsed and drained
4 Tbsp. chopped cilantro, plus extra for serving
salt and pepper to taste
Shred the leftover beef and set aside.
Heat oil, sauté onions, garlic, pepper until onions are soft. Add spices/oregano. (Talk about warming spices to bloom flavor, talk about Mexican vs. Mediterranean oregano.)
Add beer and reduce to half.
Add to pot: tomatoes, chipotle chiles in adobo (smoked jalapeno in adobo sauce), and beans. Add shredded beef and cilantro, salt and peppre to taste. Heat through to serve.
Serve with lime wedges, sour cream.
Recipe courtesy of chef and novelist Jane Ward, 2013
Jane Ward is the author of HUNGER (Forge, 2001) and THE MOSAIC ARTIST (2011). Jane graduated from Simmons College with a degree in English Literature, the desire to write novels, and an aptitude fo