i am hoarding cutlery in my desk drawer. after years of never being able to find a fork, or a spoon in my office, i am taking revenge and hoarding them. of course, these are mostly my cutlery, and will only become an issue when we move and someone (namely my husband) asks why there are only six spoons, instead of eight.
i would also hoard this chili, given the opportunity. but, i’m hoping instead that by sharing it, more of you will make it and that there will be more chili to go around. except on one’s clothing. i should start hoarding napkins at work. especially when i have afternoon meetings.
chili is hard to mess up, granted. but, i’ve also had a lot of chilis that were not to my taste, including my mother’s, which, while i loved it as a child, reminds me more of spaghetti sauce than chili. then again, maybe it’s just a cincinatti thing.
chili, previously: chili con carne from bon appetit
white bean chipotle chili
makes 6 servings
1/2 lb medium or lean ground beef
1/2 lb stewing beef
1/2 lb italian sausage, out of its casings
2 tbsp butter
2 onions, diced
2 cloves of garlic, minced
1 red pepper, diced
2 cups dark ale (i used Wellington ale)
2 28 oz. cans diced tomatoes, drained
2 cups dried white beans, soaked (cover with hot tap water and soak for two hours)
3 chipotle peppers in adobo sauce, diced
a good bit of salt, pepper, cumin and chili powder
season meat with salt, pepper and cumin. in a dutch oven, cook the meat in batches and drain on paper towel.
add butter, onions and garlic and cook until translucent. add pepper and continue to cook over medium for 3-4 minutes, until soft. add remaining ingredients and, once brought to a boil, turn the heat down to low. simmer for at least 45 minutes.
serve with your favourite cornbread.