Friday, December 9, 2011

Easy Weeknight Chili

INGREDIENTS

  • 1(28-ounce) can diced tomatoes
  • 2(15-ounce) cans beans ,(see note) rinsed
  • 2 - 3teaspoons minced chipotle chiles in adobo sauce
  • 2teaspoons sugar
  • Salt and ground black pepper
  • 2tablespoons vegetable oil
  • 1onion , minced
  • 3tablespoons chili powder
  • 2teaspoons ground cumin
  • 3garlic cloves , minced
  • 1 1/2cups frozen corn , thawed
  • 2tablespoons minced fresh cilantro

INSTRUCTIONS

  1. 1. PUREE TOMATOES: Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
  2. 2. HEAT TOMATOES WITH BEANS: Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
  3. 3. SAUTÉ AROMATICS: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  4. 4. COMBINE AND SIMMER: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
  5. 5. FINISH CHILI: Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. 

    Notes:

    Target (east Pas) sells the chipotles in adobo sauce.  You use so little I end up freezing the rest of the can for later use.

    To make this more kid friendly: 
    Use only 1 TBS of chili powder or less.  I used 2 TBS chili powder on this night.  
    Omit the chipotles from the main pot and only add them to your individual bowls.  I feel the chipotles add a lot of the flavor and you don't want to miss out on them, so this is a good compromise.

    Meat Option:
    Add 1/2 a package of TJ's shredded BBQ chicken (precooked and by the cheese) or BBQ brisket/beef.  I've done both to use leftovers and it added a nice sweetness to the chili. 


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