Quick Chili

This is not a fine-dining, restaurant-quality recipe.  This is a chef’s recipe, which means delicious, spicy, quick (relatively), is appropriate to consume with beer, and totally satisfying.  Will it have the incredible deep, rich and layered flavored of my original post (http://chefnotebook.blogspot.com/2012/08/for-my-first-recipe-blog-i-chose-my.html)? No.  How could it?  But it think it might be more user-friendly, and a lot easier to make.  And with football season almost in the playoffs, it’s better to not focus on baby-sitting chili all day.

From the moment you apply heat to the pot, it should take no longer than an hour to produce this dish.  Of course, letting it simmer longer with enhance the flavor, but this recipe should take an hour to complete.  And if this is game day and you’re roasting chicken wings, making nachos, salads, etc, an hour is easy money.

So give it a shot, it’s a great recipe!

Quick Chili

Prep time: 10 minutes
Cook time: 1 hour
Yield: Enough for 6


1 large yellow onion, medium dice
5 tbsp minced garlic (used the store-bought already minced product)
3 jalapenos, small dice
1/2 can chipotle in adobo, mashed into a paste
1 lb ground beef (15/85)
1 lb ground pork
1 lb ground veal
1 can black beans
1 can pinto beans
2 cans dark kidney beans
3 tbsp tomato paste
1 small can tomato puree
1 small can diced tomatoes
1 bunch cilantro, rough chop
2 limes
4 tbsp dark chili powder, or ancho chili powder (have extra on hand)
tapitio hot sauce
1 tsp cayenne pepper
1 tsp dry mexican oregano
1 tsp ground cumin
1 tsp ground corriander
Vegetable oil
1 can regular coke
kosher salt


In a medium sized heavy bottom stock pot, begin browning the meat in the oil.  Add the onion, garlic, and chopped jalapenos.  Season with salt.  After a couple minutes, add the garlic.  When you can smell the garlic, add all dry ingredients.  Add all the beans and chipotle.  Let cook down for about 5 minutes.  Add the tomato paste and cook until everything is evenly coated.  Add the coke and stir.  Add all tomato product.  Season again with salt.  Add 1/2 the cilantro and juice of two of the limes.  Let simmer for 45 minutes.  Chili should be thick.  Adjust seasoning with salt, hot sauce, and lime juice.  Turn heat off and add remainder of cilantro.  

Chili is finished.  Serve with shredded cheddar cheese, dice red onion, lime wedges and extra cilantro.


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