6 Hour Chili
26 Feb
I’m supposed to be packing for our short adventure to L.A. tomorrow, but I’d rather write about this chili instead.
Is that strange?
Not if you know me.
We aren’t leaving until early afternoon, so I can power-pack first thing in the morning – and we aren’t going to rush, because the weather forecast is rain, rain, and more rain. We are allowing extra time for the drive – my mom’s birthday party isn’t until 7 o’clock tomorrow night, and I can watch rain fall here just as easily as I can watch it from a hotel room.
All this talk of rain is making me wish for a big bowl of chili……. with cornbread……..mmmm, cornbread…….
* ahem *
I’ve been making this chili for several years now, but decided to really shake things up this time around and do something totally different. The original recipe called for beef broth – but I channeled my inner “Dinner-Impossible” creativity and used a bottle of beer instead. I figured, since it works so well in my brisket recipe, why not here?
And as luck would have it, it worked perfectly! (Phew! That could have been a big disaster if it didn’t!)
Just so you know, you cannot taste the beer in the finished product – it harmonizes with the spices to create a rich, hearty chili that is superior to anything in a can – plus, there is very little hands-on work involved.You can add beans if you like – sometimes I do, and sometimes I throw caution to the wind and leave them out. Depends upon how daring I feel that day.
I like to walk on the wild side.
6 Hour Chili – adapted from Williams Sonoma
2 ½ lb. ground beef
3 garlic cloves, minced
1 small yellow onion, chopped
1 – 14 oz. can chopped tomatoes with juices – (I puree it so the kids don’t see chunks of tomatoes)
4 tbs. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
Salt and freshly ground pepper, to taste
3 tbs. cornmeal
1 – 12 oz bottle beer
In a large sauté pan over medium-high heat, brown the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker.
Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and beer to the slow cooker and stir to blend. Cover and cook for 6 hours on high.
Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro.
































