Another black and gold Monday night at the Gleason-Johnston house. This week the Steelers beat the Denver Broncos in a very exciting game. As usual, we had a small crowd to eat and watch the game. Since it was Deb’s team playing, she cooked. It was dee-licious!
Fast All-American Beef Chili
Adapted from Cooks Illustrated , The Best 30-Minute Recipe
- 1 (28-oz) can diced tomatoes
- 1 (15-oz) can dark red kidney beans, rinsed
- 2-3 t minced chipotle chilies in adobo sauce
- 2 t sugar
- salt and ground black pepper
- 2 T vegetable oil
- 1 onion, diced
- 3 T chili powder
- 2 t ground cumin
- 3 garlic cloves, minced
- 1 1/2 pounds lean ground beef
- 1 1/2 cups frozen corn, thawed
- 2 T fresh cilantro, minced
Bring tomatoes, beans, chipotle chile, sugar and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer.
Heat oil in large Dutch oven over medium heat. Add onion, chili powder, cumin and 1/4 t salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Increase heat to medium-high and add beef Cook, breaking up beef, until no longer pink. About 3 minutes.
Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
Stir in corn and cilantro and return to a brief simmer.
We served the chili with tortilla chips, grated cheddar cheese, diced red onion and sour cream.
