Monday, November 30, 2009

CEiMB: Confetti Chili

Hosted by I'll Eat You

This is our favorite chili recipe. Sometimes I change it up a bit by deglazing the pan with half of a light beer, throwing in some fresh tomatoes, or a pinch of cinnamon. This time I stuck to her classic recipe but added light sour cream, cheddar cheese, and diced avocado as toppings.

foodblog 093

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 carrots, diced
  • 2 teaspoons ground cumin
  • 1 pound extra-lean ground beef
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups water
  • 1 chipotle chile in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce from the can of chipotles
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (15.5-ounce) can pinto beans, drained and rinsed

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.

Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

5 comments:

Catherine said...

This sounds delicious!

Sweet and Savory said...

This looks delicious. I hope I get to making this, this week.

Meg said...

I actually never made chili before... I really want to try this recipe!

Lu said...

I love the avocado on it. That's how I eat my chili.

TeaLady said...

This was good and different than other chili recipes I usually use. Will definitely make it again. Life the idea of the sour cream, etc.