My future husband gave me the Joy of Cooking for my birthday, only the best cooking book ever! This is my interpretation on a chili recipe they had in there, delicious with an evolving smoky spice. Dare your tastebuds to try it.
Meheranara Chili:
2 slices bacon, diced
5-6 garlic cloves minced
2 onions, chopped fine
1 jalapeno, sliced thin with seeds removed
1 1/2 lb. ground beef
1 cup dark beer
28 oz. can of tomatoes, plus one cup water
1 can black beans
1 can pinto beans
1 can kidney beans
3 tablespoon chili powder
1 tablespoon taco seasoning
1/4 teaspoon chili flakes
salt & pepper to taste
In a skillet, brown bacon. Remove bacon while leaving drippings. Dry and salt and pepper beef. Add beef, onions, jalapeno, and garlic to skillet and cook down until beef if browned and crispy on bottom. Add beer to mixture and cook down till it is not longer foamy and most of the liquid is gone. Add hot ingredients to pot and then add tomatoes, kidney, back, and pinto beans, chili powder, chili flakes, bacon crispies, taco seasoning, and salt and pepper to taste. Simmer for about 3 hours until thickened and dark. Serve with cornbread. Goes well with fresh chopped onions, sour creme, and shredded cheese on top.
No comments:
Post a Comment