I’ll show you how to make chili that tastes like it’s cooked for hours, in under an hour! Scroll for recipe.
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Weeknight chili
Serves 3-4
Ingredients-
1 lb. 85 percent lean ground beef
Ā¼ teaspoon baking soda
Kosher salt
1 medium onion
2 large garlic cloves
1 Ā½ tablespoons vegetable oil
2 tablespoons chili powder
2 teaspoons ground coriander
Ā½ teaspoon crushed red pepper flakes
Ā½ teaspoon cayenne pepper
2 tablespoons tomato paste
1 28 oz. can diced tomatoes
1 cup chicken broth
1 15 oz can cooked beans, drained and rinsed
Optional garnishes:
Sour cream
Grated cheddar cheese
Slivered scallions
(Optional cornbread recipe follows)
Place ground beef in a medium bowl. Add baking soda, Ā¼ teaspoon kosher salt, and 1 tablespoon of water. Stir to combine and set aside for 20 minutes.
In the meantime, finely chop the onion and mince the garlic. Heat the vegetable oil in a Dutch oven or heavy bottom pot over medium heat. Add the onion, garlic, and spices. Cook, stirring constantly until the onions are softened, about 5-6 minutes. Push the onions to the sides of the pot leaving a bare spot in the center. Add the tomato paste and cook in the center of the pot, stirring constantly until it begins to caramelize; about 2 minutes. Stir in the diced tomatoes, chicken broth, and Ā½ a teaspoon of kosher salt. Bring to a simmer.
Spoon the ground beef into the pot in 2-inch chunks. Cover and cook over low heat for 5 minutes until the beef begins to brown. Uncover, and using two forks gently break the chunks of meat in half. Cover, cook for 5 more minutes and then repeat the process, breaking the chunks of meat into smaller, bite size pieces this time. Taste for seasonings and stir in Ā½ to 1 teaspoon of kosher salt. Cover, leaving the lid slightly ajar and cook for 20 minutes.
Stir in the beans and cook, uncovered, for 10 minutes. Ladle into bowls and serve alongside sour cream, grated cheddar cheese, sliced scallions, or all of the above.
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Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 jalapeno, seeds and pith removed, then diced
1 cup frozen corn kernels, thawed (you can sub canned here, just drain)
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten
Preheat oven to 400 degrees F. Grease an 8 inch square baking pan.
Combine the dry ingredients, the jalapeno, and the corn kernels in a medium bowl. Combine the milk, vegetable oil, and egg in a small bowl. Pour the milk mixture into the dry ingredient mixture and stir until just blended. Pour into the prepared pan.
Bake for 20-25 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm.