Quick-cooking chili

Lifestyle

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Kick off the game with this easy to prepare recipe from Amesbury author and food enthusiast Jane Ward.
To the pot of vegetables and spices, add one bottle of your favorite beer and allow the liquid to reduce by half.
Once the beer has reduced, add the rest of your ingredients. When everything has heated through, serve chili hot with a wedge of lime and sour cream.
MPN/Courtesy photo Get ready for the Super Bowl with this hard to resist recipe for Beef and Bean Chili from Amesbury's Jane Ward. MPN/Courtesy photo
In a large pot, saute onions, garlic and pepper until soft. Then add each of the spices.
MPN/Courtesy photo Begin by shredding the leftover beef or meat and set aside. MPN/Courtesy photo

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January 30, 2013

Quick-cooking chili

Use of leftover meat speeds the cooking time

By Times Staff Gloucester Daily Times The Gloucester Daily Times Wed Jan 30, 2013, 12:21 PM EST

Perfect for the Super Bowl, or a cold night in, this recipe for Beef and Bean Chili won’t have you stuck in the kitchen missing the hard-hitting action.

This meal tastes great because it features meals you’ve already prepared. Use your leftover meat — beef, chicken, or turkey — add it to a pot of tomatoes and vegetables, and let it simmer until your ready to eat. And for those who like a kick to their chili, add some jalapeños and adobo chilis and serve with a wedge of lime and a dollop of sour cream.

Score a touchdown this year with your friends and family with this time-saving, and game-saving, recipe.

Beef and Bean Chili

Ingredients

1 pound cooked and shredded beef chuck roast

2 tablespoon olive oil

2 medium onions

3 cloves garlic, minced

1 jalapeno, cored, seeded, diced

4 teaspoons medium chili powder

4 teaspoons ground cumin

1/4 teaspoon cayenne pepper, optional

1 teaspoons Mexican oregano (Turkish or Mediterranean oregano and Mexican are two different plants; Mexican is stronger and less sweet, almost harsh or with rough edges)

1 bottle beer

1 large can (28 ounces) crushed or diced tomatoes

Chiles in adobo from a can, chopped, to taste (4 chilis is suggested

2 cans (14 to 16 ounces each) black beans, rinsed and drained

4 tablespoon chopped cilantro, plus extra for serving

Salt and pepper to taste

Limes

Sour cream

Instructions

Shred the leftover beef and set aside.

Heat oil, sauté onions, garlic, pepper until onions are soft. Add spices and oregano.

Add beer and reduce to half.