28 Minute Chili


by LYNNE VEA / PCC Natural Markets Chef


Posted on October 26, 2013 at 10:39 AM

Updated Sunday, Oct 27 at 3:32 PM

As the weather cools and the days grow shorter, what better way to cozy up than with a bowl of steaming hot chili? This version draws on the more classic notes and is redolent with spices, meat and beans. And the best part? It goes together in a flash.
(Serves 8-12)

2 tablespoons high heat oil such as sunflower or canola
2 organic sweet onions, peeled and chopped
4 cloves garlic, minced
2 tablespoons chili powder blend
3/4 teaspoon cinnamon
1/4 teaspoon clove
1/2 cup tomato paste
2-3 whole chipotle chiles in adobo (these are spicy, use 2 for less heat)
2 pounds very lean ground beef (you may substitute ground chicken or turkey)
3 cups organic canned diced tomatoes (two 14.5 ounce cans)
1 cup liquid: this can be beer, red wine or beef stock
1 can adzuki beans, drained
1 can black beans, drained
Salt and freshly ground pepper to taste.

In a heavy pot, heat the oil and sauté the onions and garlic over medium heat until golden, about 5 minutes. Add the spices, tomato paste and chipotle chiles to the pan and cook, stirring constantly until the mixture begins to deeply caramelize. Turn the heat up a little bit if necessary. (This is where a lot of the flavor develops.)

Crumble in the ground beef and stir to combine the mixture. The juices from the beef will help to deglaze the caramelization from the pan. Cook the beef, (scraping up any browned tomato paste mixture from the bottom of the pan) until it is done through. Add the tomatoes and the liquid of your choice, and stir to combine. Stir in the beans and season with salt and pepper. Simmer for about 5-8 minutes to blend the flavors.

Garnish choices:
Grated sharp cheddar
Sliced green onions
Sour Cream
Chopped avocado
Cilantro sprigs