You will love the taste of this chili day after day!
There is nothing like a bowl of chili to get you going! Right now we are right into the thaw. Daylight savings has come and gone, and you want something that will fill you up, but not crash your sugar like no tomorrow.
I heard loud and clear when the nurse said to me, “less carbs, and protein is the key.”
The secret to this dish lies in dried chorizo and dark beer. It lends an smokey, almost chocolate-like flavor to the dish.
Smokey Chili with Beans
Serves 8
Ingredients:
- 1 kg (2 lbs) ground chuck
- 100 g (1 sausage) dried chorizo, cubed
- 1 medium onion, diced
- 4 cloves garlic, peeled, minced
- 1 bottle dark ale (I used Rickard’s dark)
- 1 can (796 mL) San Marzano tomatoes
- 1 small can (156 mL) tomato paste
- 1 can (546 mL) bean medley, rinsed
- 1 can (311 g) canned corn nibblets
- 1 chipotle chili, ground
- 7 mL smoked paprika (Links to my store if you need to find it…)
- 7 mL garlic powder
- 7 mL cumin seeds, ground in a pestle
Method:
- Brown chuck in medium sized saucepan; drain off excess fat.
- Add chorizo, cook until the oils start to release.
- Remove from pan and set aside for a moment.
- Meanwhile, brown onion in the pan, scraping to remove the brown bits from the bottom of the pan.
- Add garlic and sweat for a minute or two.
- Deglaze with bottle of dark ale. (You can take a swig or two, I won’t tell. I have to make sure it is with food though.)
- Reduce liquid to 1/3 of the original amount.
- Add your meats into the crock pot, and place tomato products, beans, corn and spices on top.
- Add in the liquid mixture.
- Cook on low for 4 to 6 hours.
- Serve with sour cream and white cheddar, or any other garnish that you like.
One could have a few taco chips if they like.
What do you eat your chili with? What do you like in your chili?
