Tuesday, October 20, 2009
IGA Item of the Week
Bay Burger isn't the only place in town that grinds its own beef. Our IGA does it, too. I remember a nursery school field trip to the market, when one of the butchers took the whole class into the walk-in to show the children how it was done. Surprisingly, this demonstration did not give my child nightmares or turn her into a vegetarian.
I went out in the rain this weekend buy a few pounds of freshly ground beef, and made a big pot of chili.
Ground Beef and Bean Chili
Serves 8 to 10
Go ahead and make a full recipe. Leftovers freeze well in an airtight container for the next windy, rainy day.
2 tablespoons vegetable oil
4 cups finely chopped onions
4 garlic cloves, finely chopped
1/2 canned chipotle chili in adobo (or more to taste), finely chopped
6 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
3 pounds ground round or ground sirloin
Two 24-ounce can crushed tomatoes
2 cups water plus more if necessary
Three 15-ounce cans kidney beans, drained and rinsed
1. Heat the oil in a large Dutch oven over medium-high heat. Add the onions and cook until softened, stirring occasionally, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in th chipotle chili, chili powder, cumin, oregano, and 1 teaspoon salt.
2. Add the ground beef and cook, breaking up the beef with a wooden spoon, until it loses its pink color, 5 to 7 minutes. Stir in the tomatoes and 2 cups of water and bring to a boil.
3. Reduce the heat, partially cover, and simmer until the chili is thickened, 1 to 2 hours, adding more water if it looks like it's drying out.
4. Stir in the beans, heat through, and serve.