Recipe Background
Good, quality, hearty, and wholesome chili in less than 1 hour: that's the goal of Weeknight Chili. It's ready when you are and not here to eat up your time, because it wants to be eaten up by you instead! The savory crumbles of beef, the spices, the enriched sweetness of the tomatoes, and the balance of heat—everything you love about chili—Weeknight Chili has it all! The weeknight just got so much more interesting!
Good, quality, hearty, and wholesome chili in less than 1 hour: that's the goal of Weeknight Chili. It's ready when you are and not here to eat up your time, because it wants to be eaten up by you instead! The savory crumbles of beef, the spices, the enriched sweetness of the tomatoes, and the balance of heat—everything you love about chili—Weeknight Chili has it all! The weeknight just got so much more interesting!
Ingredients
For the chili:
- 2 pounds beef petite tender steak trimmed and cut into 1-inch cubes
- salt to taste
- pepper to taste
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 4 cloves garlic chopped
- 2-3 teaspoons chipotle chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 (6-ounce) can tomato paste
- 5 (4.5-ounce) cans chopped green chiles
- 4 cups chicken broth
- 1 (14.5-ounce) can stewed tomatoes
- 1 cup water
- 2 tablespoons plain yellow cornmeal
For the toppings:
- green onions to taste
- fried onion rings to taste
- sour cream to taste
- cheddar cheese to taste
Directions
- Sprinkle the beef with the salt and the pepper.
- Heat the olive oil in a large enamel cast-iron Dutch oven over medium-high heat.
- Add the beef to the Dutch oven and cook, stirring often, until it has browned, about 5-6 minutes.
- Transfer the beef to a platter.
- Add the onions to the Dutch oven and cook, stirring often, until they are tender, about 3 minutes.
- Add the garlic, the chipotle chili powder, the oregano, and the cumin and cook, stirring constantly, until the spices are fragrant, about 2 minutes.
- Stir the tomato paste into the onion mixture and cook, stirring constantly, until it is fragrant, about 2 minutes.
- Add the green chiles, the chicken broth, the tomatoes, the browned beef, and the water to the onion mixture and bring it to a boil.
- Boil the mixture, stirring occasionally, for 20 minutes.
- Taste the chili for seasoning and sprinkle it with the cornmeal.
- Cook the chili, stirring constantly, until it has thickened, about 5 minutes.
- Serve the chili topped with the green onions, the fried onion rings, the sour cream, and the cheddar cheese.
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