I know the holiday season is behind us, but the weather outside is still frightful — cold, gray and about to rain. What better way to beat the wintry blues than cooking up a big pot of chili. I was short on time and didn’t want to make yet another run to the store so I decided to have a go at it — sans recipe and with minimal ingredients. It took about 10 minutes to pull together and after simmering for about an hour, it smells and tastes delicious. I can’t wait to reward myself for a long day’s work by curling up on the couch with a big bowl o’ chili and a slice of cornbread. Stay warm!
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 pound ground beef
1 tablespoon chili powder
2 teaspoons cumin
1 29-ounce can black beans, drained and rinsed
2 28-ounce cans diced tomatoes
1 12-ounce bottle beer
Salt and pepper
Heat olive oil in large pot over medium-high heat until it spreads to cover the bottom of the pan. Add onions, celery, garlic and a pinch of salt and pepper, stirring frequently until vegetables begin to soften, 2-3 minutes.
Add ground beef, chili powder, cumin and another pinch of salt and pepper. Use a wooden spoon to break up the meat and cook until beef is no longer pink, 3-5 minutes. Add black beans and diced tomatoes. Bring to a boil, then reduce heat to medium-low and stir in beer.
Simmer for 45 minutes to 1 hour. Season to taste with salt and pepper.
Fills about 6 big bowls
© Chef Danielle Turner and How to Boil an Egg blog, 2009