By Times Staff
Gloucester Daily Times
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
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
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.
Add to pot: tomatoes, chipotle chiles in adobo, and beans. Add shredded beef and cilantro, salt and pepper to taste. Heat through to serve.
Serve with lime wedges, sour cream.
Recipe courtesy of chef and novelist Jane Ward of Amesbury, 2013