TexMex Chili

 

 

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 30-45 minutes

Serving Size: 1 cup, Serves approximately 8

1 Slice on The Slice Plan

 

Ingredients

1 lb                  ground beef, 85% lean

4 cloves           garlic, minced

1                      onion, red, diced small

1                      bell pepper, diced small (green, orange, or yellow for color)

1                      jalapeño, minced

½ pound          mushrooms, Portobello, sliced (optional)

8 oz                 beer (choose a darker beer such as lager or stout)

2 TB                chipotle peppers in adobo, minced

1-15 oz can      black beans, rinsed

1-15 oz can      cannellini beans or kidney beans

4-15 oz cans    tomatoes, diced, fire-roasted

3 TB                chili powder

1 ½ TB            cumin

2 TB                oregano, dried

¼ cup              cilantro, minced (optional)

1 tsp                cayenne pepper

2 tsp                kosher salt

Toppings: Cheddar Cheese (shredded), Scallion, Sour Cream (optional)

 

Directions

Heat ground beef in large pot. Crumble and cook halfway. TIP: If you do not use a non-stick cooking pot, you should add 2 TB olive oil before adding the beef to prevent it from sticking too much.

Add garlic, onion, bell pepper, and jalapeño, sauté until onions are translucent. Add spices (chili powder, cumin, oregano, cayenne) and mix well. Add mushrooms and sauté 5 minutes. Add beer, tomatoes, and chipotle peppers. Bring to a bowl, reduce to a simmer.

Add beans and cilantro. Continue cooking 20-30 minutes until desired consistency. Season with salt.

 

Turn-Out & Storage

Serve hot with additional toppings, alongside rice, or your favorite sourdough bread. Can be prepared ahead of time and reheated for guests.

 

TexMex Chili can be stored up to 5 days under refrigeration.