Sunday, February 25, 2007

Smoky Chili

This recipe is inspired by the chili that my Dad would make growing up. As far as I know, there was never an official recipe, so each batch would end up slightly different. This particular version uses chipotle and smoked paprika in lieu of chili powder to give an extra smokiness to the flavor.

Smoky Chili


1 Tbsp. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced

1 lb. lean ground beef

1 15 oz. can dark kidney beans, drained and rinsed
1 15 oz. can garbanzo beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 6 oz. can tomato paste
12 oz. dark beer

1 bay leaf
½ tsp. ground chipotle chile powder
1 tsp. ground cumin
1 tsp. ground smoked paprika
1 tsp. ground oregano

salt, to taste
black pepper, to taste


Heat a large dutch over over medium-high heat. Saute the onion and garlic until translucent, 2-3 minutes. Add the ground beef and cook until browned. Add the remainder of the ingredients and stir until the tomato paste is incorporated. Bring the chili to a boil, then turn the heat to low and cover. Simmer for at least an hour before serving.

Serving Suggestions:

Serve with one or more of the following:

  • Corn Muffins
  • Sour Cream
  • Sharp Cheddar Cheese (cut into 1 cm cubes)

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T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce


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