Beef Chili with Pickled Jalepenos Recipe from Everyday with Rachael Ray

A few weeks ago, I went on a Missouri Pasture to Plate farm tour with the Missouri Beef Council. In doing so, I wanted to immediately find recipes that included beef. I came across this Beef Chili with Pickled Jalepenos Recipe in the  September 2014 issue of Everyday with Rachael Ray. Never been one to make chili from scratch (without a pre-made seasoning), I challenged myself to recreate the recipe as instructed.

Here’s what you will need (serves 4):

• 2 tbsp canola oil
• 1 large onion chopped
• 3 cloves garlic, minced
• 1 1/4 lbs ground beef (I used a little bit more since my family loves beefy chili)
• 1 cup dark beer, like stout
• 2 cups canned crushed tomatoes
• 2 cups chopped Roma tomatoes
• 3 tbsp chili powder (I used 4 for extra heat)
• 1/2 cup water
• 1/4 sour cream
• 3 tbsp pickled jalapeño slices
• 1 cup of sharp shredded cheese (I added this to the original recipe)
• 1 cup tortilla chips

Cook time was about 40 minutes from start to finish. In a dutch oven or large, deep pan, add the canola oil to using medium-high heat. Once heated, add the onion and garlic and cook, stirring until the onions and garlic are simmering. Add the beef and season with the salt and pepper, breaking up the meat with a wooden spoon or spatula until the meat is browned. {steps 1-3 are below}

 

 

The next step is to add the beer (slowly, so it won’t foam as much) stirring it until most of it evaporates. Add the crushed tomatoes, fresh chopped tomatoes, chili powder, and 1/2 cup water, bringing it to a boil. Reduce the heat on the chili to medium-low and summer until liquid reduces a little and the chili thickens slightly about 15 min or so). Season, then add to bowls and garnish with sour cream, jalapeños, chips, and cheese. Then get your eat on! {steps 4 through 6 are below}

My family LOVED this recipe. I made a little more than what the recipe called for and thought there would be leftovers for the next day for my lunch—NOPE! It was all gone, since more than one helping was eaten. It’s a wonderful chili with awesome kick, perfect for cooler day temperatures. It’s hearty, filling, and right on time. Perfect for cooking a meal for your family after work that doesn’t take long to make—and you can take it to work the next day for lunch.

Try out the recipe yourself and let me know your thoughts!