Weeknight Chili - Something Edible
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Weeknight Chili

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Weeknight Chili


Servings: Serves about four

Prep Time: 15 minutes

Cook Time: 45 minutes


Beef Seasoning

  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp Mexican oregano Dried; the regular stuff is fine too.
  • 1/2 tsp coriander ground
  • 1/4 tsp thyme ground
  • 1/4 tsp black pepper ground
  • Veg Seasoning

  • 1 tsp salt
  • 1 tsp Chile powder I like ground ancho.
  • 1 tsp cumin ground
  • 1 tsp paprika
  • The Rest

  • 1 lb ground beef 85 percent lean is good.
  • 2 cloves fresh garlic minced
  • 1 Vidalia onion Pick a big one; chopped.
  • 1 Tbsp olive oil
  • 29 oz canned diced tomatoes About 2 standard cans; liquid included.
  • 2 canned chipotle chiles ...or more if you like heat
  • 4 cloves roasted garlic
  • 12 fluid oz beer Pick your fav; domestic is fine.
  • 1/2 oz UNsweetened baking chocolate Usually one square.
  • 1 Tbsp cider vinegar
  • 1 lb prepared beans About a can's worth; whatever you like (optional)

  • Instructions: Brown ground beef with seasoning until two-thirds done (you want some pink yet). Drain unwanted grease and set aside.

    Preheat oven to 450F. Toss onion with veg seasoning and oil. In a large oven-proof skillet or pot, roast onion for 15 minutes. Add tomatoes (with liquid) and roast another 15 minutes. Take to the stovetop (mind the hot handles!) and add beer and beef; simmer on med-low for 15 minutes uncovered. Add chocolate. After chocolate melts, stir it in to integrate and kill heat. Add vinegar and adjust seasoning if needed. Add beans if desired and serve.

    Notes: If not serving immediately, wait to add the beans when reheating.

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