Tuesday, December 22, 2009

Sweet and Smoky Beef Chili

Here is an easy beef chili that I make at least 2 to 3 times a month. I created this recipe one night when I was craving Cincinnati style chili. I added the spices from my favorite barbeque rub to ground beef and onions, then threw in some cinnamon, beer, tomatoes, and beans. A quick simmer later and I was enjoying what I knew would become a regular dinner in our house. You can use any kind of bean you prefer in chili. I love pintos and tonight used hominy because that is what was in my pantry. I also recommend adding a little ground chipotle pepper or chopped chipotles in adobo sauce for extra smoke and heat. Serve with pasta if you like chili mac, or with tortilla chips or cornbread and your favorite chili toppings.

Sweet and Smoky Beef Chili
2 pounds lean ground beef, preferably grass fed
1 large onion, chopped
1 (28 ounce) can diced tomatoes
1 or 2 (14 ounce) cans pinto beans, drained and rinsed
3 tablespoons brown sugar
2 tablespoons smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper or ground chipotle pepper
(or 2 chipotle chili peppers in adobo sauce seeded and chopped)
1 (12 ounce) beer
1 cup low sodium chicken stock

Brown beef in large pot. Drain any excess fat with a spoon, add onions and cook 5 minutes more. Add canned tomatoes(including juice), beans, brown sugar, smoked paprika, chili powder, garlic powder, salt, cinnamon, ground cayenne pepper or ground chipotle pepper (or chopped chipotles), beer, and broth. Cover and simmer 30 minutes or until chili reaches desired consistency.

**This may also be cooked in a slow cooker. Brown beef in a skillet, then place beef and remaining ingredients in a slow cooker. Cook for 4 hours on high or 6 hours on low. **

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