What's for Dinner: Primal Chili

There's nothing better on a cold day than a hearty bowl of chili.  Yesterday was cold and rainy, so this pot seemed twice as good.  Chili is really easy to make; just cut up some ingredients, throw them in a pot and cook for an hour or two.  Done.

This recipe is called Primal Chili, and I got it from Mark's Daily Apple.
Note: this recipe is copied directly from Mark's website with a few minor substitutions/omissions.  All credit for the recipe goes to him.

Primal Chili

Ingredients:

3 tablespoons extra-virgin olive oil
2 onions, diced
3 pasilla peppers, seeded and diced (can't find pasilla peppers, so used poblano)
1 red pepper, seeded and diced
3 pounds beef chuck, cut into 1-inch cubes (I used course ground chuck)
2 tablespoons dried oregano
2 tablespoons paprika
2 tablespoons ground coriander
1 tablespoon cumin
1 tablespoon chili powder
6 cloves garlic, minced
1 cinnamon stick (Have made with and without, can't tell difference)
2 (28-ounce) cans whole tomatoes, crushed
1 dark beer, such as a porter or imperial stout
2-4 tablespoons canned chipotle chile, diced
1 tablespoon red wine vinegar (Have made with and without, can't tell difference)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Method:

Heat a large heavy bottomed pot over medium heat; add 3 tablespoons olive oil, the onions, pasilla peppers, and red pepper. Cook until everything is soft and the onions are beginning to caramelize, about 10 minutes.

Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes.

Add oregano, paprika, coriander, cumin, chili powder, garlic, cinnamon stick, tomatoes, beer and chipotle (add as little as one teaspoon to the whole can depending on how hot you’d like your chili).

Bring the pot to a boil, then reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. (If you use ground chuck like me this shredding step is unnecessary.)

Return it to the pot, and cook for another 10 minutes, uncovered, to thicken. Right before you are ready to serve add the red wine vinegar to the pot and stir. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

Serves 6-8.  (Makes approximately 16 cups.)

Thanks again to Mark's Daily Apple for the recipe.

Enjoy!

Thanks for stopping by.
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