It is finally starting to feel like Winter is coming to an end here in Canberra. While I know it officially ended on Monday, we are still having some frosty mornings. But the days are getting warmer, the flowers are popping out and you call feel Spring in the air.
But before I let the warm weather filter in to my cooking, I am making another chili. I love chili but it does feel like a warming winter dish rather than one for celebrating spring. So I am sneaking what will probably be my last chili for a little while, unless the weather does a funky cold snap as it is wont to do in Canberra, using this recipe from Southern Living.
Like this beer braised chili I made quite a while ago, this one has beer in it. I love the depth of flavour the beer adds and while this makes it an expensive dish, especially if you don’t savour and enjoy the leftover beer, I think it is worth that extra expense and adding it if you can.
And I like the beans in this chili, my first time cooking with pinto beans and possibly my first time tasting them outside the canned refried beans you get from the supermarket. I think I preferred them to the kidney beans I have used in chili’s before. They were not so overpowering, not so chewy; delicate is not quite the right word but you get what I mean. I have become a bit Texan in my chili habits, liking chili without beans and I probably do still prefer a chili without beans. But the beans do make the dish quite filling and they are packed full of goodies like fibre so sometimes you have to make small sacrifices for health.
I also suspect Texan’s mainly use chunks of steak and not ground meat for their chilis. I love the look of this recipe from Serious Eats and this one I made from Rebecca of Its Not Easy Eating Green is one of the best meals I have ever eaten.
But this dark beer chili is another good option and mince is easier to handle in terms of quantities for a single cook. It is not quick to make but is great meal to make on a slow Sunday to have something healthy in the fridge and freezer to reheat during the week. It takes about 10 to prep and then 2 hours and 10 minutes to cook. Calorie wise, a bowl is about 440 calories.
I made enough for two serves using the following ingredients:
- 1 tsp of olive oil
- 250g minced beef (ground beef)
- 1/4 a medium onion, diced
- 1 tsp of minced garlic (equal to one clove)
- 1 tsp chili powder
- 1/4 tsp ground cumin
- ½ tsp of dried chili flakes
- 1/4 tsp of paprika
- 45ml of tomato paste (3 tbs)
- 125ml of beef stock (1/2 a cup)
- 90ml dark beer (I used a dark ale)
- 180ml of crushed tinned tomatoes
- 210g of tinned pinto beans, drained and rinsed
- 3 tinned green serrano chilis, chopped – about 24g
- 1 tsp Worcestershire sauce
I followed the recipe as given with two small changes. I heated some oil first to cook my mince is. I used premium mince so there was no fat to drain.