Perfect Sunday Chili [Recipe]

Beef and Bean Chili with Guacamole

On a cold winter day there’s nothing better than a warm, spicy bowl of hearty chili!  This chili has the perfect amount of spice and flavor and the best part is, it’s easy to make and it doesn’t take a pantry full of ingredients.  You could even put this recipe together when you get home from work and it will be done in time for dinner.  The guacamole adds a perfect freshness and coolness to the warm, meaty chili.  Pair it with your favorite cornbread, I use the one on the Quaker cornmeal container and added jalapenos and cheddar cheese and you have a perfect winter dinner.  (Note: Saturday, Feb 25th is National Chili Day!  Another reason to make this recipe and celebrate)

Beef and Bean Chili with Guacamole
Bluegrass Gatherings pg. 173 

1 15 ounce can black beans, drained and rinsed
1 (14 oz) can diced tomatoes
1 canned chipotle chile plus 2 T of adobo sauce
2 T extra-virgin olive oil
1 pound lean ground beef
1/2 tsp kosher salt
1 garlic clove, minced
1/2 large red onion, finely chopped
1/4 tsp kosher salt
1 1/2 T chili powder
2 tsp ground cumin
pinch of cayenne pepper
2 (15 oz) cans pinto beans drained and rinsed
juice of 1/2 lime
1/4 cup chopped fresh cilantro
kosher salt to taste
freshly ground black pepper to taste
1/4 cup chopped fresh cilantro

1. Process the black beans, tomatoes, chili and adobo sauce in a food processor until smooth
2. Heat the olive oil in a saucepan over medium-high heat or until shimmering.  Add the ground beef and 1/2 teaspoon salt and cook, stirring and breaking into pieces.  Remove the ground beef with a slotted spoon and put on paper towels to drain.
3. Add the garlic, onion and 1/4 teaspoon of salt and saute for 3 minutes or until tender.
4. Reduce the heat and add the chili powder, cumin, and cayenne pepper and cook for 20 seconds, stirring in the pinto beans, black bean mixture and ground beef.
5. Simmer for 10 minutes, stirring.  Stir in the lime juice and 1/4 cup chopped cilantro.  Season with salt and black pepper.  You may need to add water to the chili if it’s too thick.  Ladle into servicing bowls and top with guacamole and additional cilantro.

Guacamole
1 avocado, chopped
juice of 1/2 lime
1.2 large red onion, finely copped
kosher salt and pepper to taste

Combine ingredients and mix.

You can find this recipe and others to make a complete Soup Night menu in our newest cookbook, Bluegrass Gatherings.  Order your copy today at www.juniorleaguelouisville.org!

-Emily Daniels
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