It was raining all day today so, Dev and I decided it was a perfect night to make chili. I've made this a handful of times now, but I keep adjusting the recipe. Tonight's version came out particularly well, so I think it's a keeper!
1 lb ground beef
2 slices thick-cut bacon, chopped
1 red onion, minced
3-4 cloves of garlic, minced
1-2 jalapeno chilies w/ seeds
1-2 chipotle peppers in adobo sauce
a spoonful adobo sauce
small spoonful of brown sugar
splash of red wine
3 T chili powder
1 T cumin
1/2 tsp paprika
2 tsp cocoa powder (unsweetened)
2 spoonfuls tomato paste
1 can diced tomatoes in juice
1 can chili beans, drained (or kidney beans)
1 can beef broth (low sodium)
salt to taste
Chop jalapenos (with seeds), garlic and red onion.
Mix together spices in a small bowl.
I recently discovered I prefer a 3 bean mix rather than just kidney beans, but both work fine. The chipotle peppers are a new addition - we really liked the added heat and smokiness!
Saute bacon until crispy. Remove with slotted spoon and set aside.
Saute ground beef in bacon fat and set aside.
Saute onion until soft, add garlic and jalapeno and saute for 1-2 min.
Add tomato paste, chipotle peppers and adobo sauce.
Add beef and bacon into pan along with spices, sugar and wine.
Add beans, diced tomatoes and beef broth.
Look who dropped by! Special dinner guest, Henry lending a helping stumpy hand.
Bring to a boil, reduce heat & simmer for 1 hour, uncovered.
Cook's Illustrated biscuits!
2 C flour
1 T double acting baking powder
1 T sugar
1/2 tsp baking soda
1 tsp salt
4 T cold unsalted butter
1 1/2 C cold low fat buttermilk
Preheat oven to 500F.
Set racks to the middle of the oven.
Stir together dry ingredients.
Add butter and mix/pulse until the texture is like cornmeal.
Stir in buttermilk.
Scoop out dough onto cookie sheet coated w/ flour.
Dust lightly with flour and gently form into small mounds.
Place in pan (sprayed with non-stick cooking spray)
I didn't have a round cake pan as specified, so I used an 8x8 square instead.
Brush the tops with melted butter.
Bake for 5 minutes.
Lower oven temp to 450F.
Bake for an additional 15 minutes until tops are golden.
Cool in pan, then turn out onto a towel. Cool for an additional 5 minutes.
Dinner is served!