The cold weather is creeping in here in Brooklyn, which is the perfect season for chili. Whiskey goes well on the side of chili, so I figured it must go well in a chili. I found quite a few recipes, but ended up trying out one with plenty of spices and just a hint of cocoa powder.
In the recipe, originally found at http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1421, I substituted one can of black beans and one can of kidney beans for the half pound of ground pork – I just happen to like beans in my chili and couldn’t find ground pork at the local grocery store (it’s NY - our basic grocery stores tend to be small and limited on selection, although there’s a specialty store somewhere for anything you could need). I also left out the bacon in an attempt to make the recipe ever so slightly healthier, although I’m sure it would make for a delightful topper.I topped the chili with shredded mozzarella and sliced green onions instead. I liked the bit of cocoa powder, giving just the hint of mole. It is a flavorful recipe without being too hot. And the great thing about chili is it’s kind of luck stew – aside from a little chopping, you just dump everything in the pot, heat it up, and let it simmer. It’s easy, yummy, and is even better as leftovers.
For this recipe, you will need:
1 pound ground beef
1 can black beans
1 can kidney beans
1 medium red onion, diced
1 red bell pepper, diced
1 green pepper, diced
2 (14.5 ounce) cans petite diced tomatoes
1 (8 ounce) can tomato paste
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
4 cloves garlic, minced
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ cup water
1 tablespoon cocoa powder
¼ cup whiskey
Salt and pepper to taste
¼ cup mozzarella cheese, shredded
3 green onions, sliced
(Directions altered to incorporate my changes):
In a large skillet, brown beef, onion, and peppers until cooked through and vegetables are soft. Transfer to a large pot and add tomatoes, tomato paste, beans, chili powder, cumin, paprika, garlic, garlic powder, cayenne pepper, and water. Cover and simmer over medium heat for one hour, stirring occasionally.
After one hour, stir cocoa, whiskey, salt, and pepper into chili. Cover and simmer for 10 more minutes.
To serve, spoon into bowls and garnish with mozzarella cheese and onions.
For this recipe, you will need:
1 pound ground beef
1 can black beans
1 can kidney beans
1 medium red onion, diced
1 red bell pepper, diced
1 green pepper, diced
2 (14.5 ounce) cans petite diced tomatoes
1 (8 ounce) can tomato paste
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
4 cloves garlic, minced
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ cup water
1 tablespoon cocoa powder
¼ cup whiskey
Salt and pepper to taste
¼ cup mozzarella cheese, shredded
3 green onions, sliced
(Directions altered to incorporate my changes):
In a large skillet, brown beef, onion, and peppers until cooked through and vegetables are soft. Transfer to a large pot and add tomatoes, tomato paste, beans, chili powder, cumin, paprika, garlic, garlic powder, cayenne pepper, and water. Cover and simmer over medium heat for one hour, stirring occasionally.
After one hour, stir cocoa, whiskey, salt, and pepper into chili. Cover and simmer for 10 more minutes.
To serve, spoon into bowls and garnish with mozzarella cheese and onions.
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