When we travel, we don’t seem to come back with trinkets or those types of souvenirs, we come back with food! Spices, a couple of kilos of parmigiano reggiano, some pumpkin seed oil. That’s our way to bring home a piece of this new place we explored. I love filling our spice cabinet with spice blends from near and far, it makes me happy.
Chili is one of our favourite meals to make, it comes together fairly quickly, you can switch a few ingredients up easily and make it taste different than the time before, it usually leaves a good amount of leftovers AND it has toppings…my fave!!!
Let me know what you think once you make this recipe, try it, it’s amazing!
Chili with grilled peppers
2 fresh peppers [I used one poblano and one red pepper]
1lb ground beef
1/2 medium onion, finely chopped
2 cloves garlic, grated
1 tbsp tomato paste
1/2 cup beer [lager or something light]
1 398ml can diced tomatoes
1 398ml can black beans [or your fave] drained, and rinsed
1 1/2 tsp cumin
1/2 tsp chili powder
1 tsp mexican oregano or majoram
1 tsp cacao powder [unsweetened]
1/2 tsp ancho chili powder
1/4 tsp serrano chili powder
pinch of cinnamon
salt + pepper
toppings: cheese, avocado cream
Grill peppers until skin is charred, place in bowl, cover with plastic wrap OR place peppers in paper bag. When peppers are cool, peel the charred skin away, take out seeds, and chop.
Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and ground beef. Sautee for 5-7minutes, breaking up the meat with a spoon as it cooks.
Add the garlic, cook for 30 sec. Add tomato paste and all of the dry spices, cook for 30 seconds. Add beer, and scrape any browned bits off the bottom of the pot.
Add diced tomatoes + chopped grilled peppers. Cook for 15 minutes. Add beans, cook for 15 minutes.
Ladle into bowls top with your favourite toppings!
2 tbsp sour cream
juice of 1 lime
salt + pepper
Mash all together with a fork or in a mini food processor until smooth.
Awesome on chili, tacos, burrito bowls etc.