Beef Chili With Beer And Black Soy Beans |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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First off- PLEASE no hate mail! This recipe is not at all traditional, and doesn't pretend to be. This is my family's version of chili, tailored to our tastes and lifestyle. This recipe has lots of fibre and fewer carbs than most chilis. Read more . Also, if you can, use organic ingredients- you'll notice the difference! Ingredients:
1 lb lean ground beef |
4 celery ribs, diced |
2 medium onions, finely chopped |
2 cans black soy beans, drained & rinced |
2 cans sliced mushrooms, drained (i know- fresh are way better! but the texture of the canned ones goes really well with this dish) |
1 can tomato paste |
1 bottle beer |
2 cups chicken stock |
6 t mexican chili powder |
1 t oregano |
1 t whole cumin, (optional: toast it first for fantastic flavour) |
1 t sage |
1 t thyme |
1 t indian chili powder or cayenne |
splenda, balsalmic vinegar, salt & pepper to taste |
lime wedges, sharp cheddar & sour creme for serving |
Directions:
1. Brown beef in a large pot over medium heat, but don't move it around. Keep it in one piece, and let it get really nice and brown on the outside, but don't burn (the browning adds flavour)
2. When the beef is very browned, roughly break it up, and cook away any leftover pink
3. Drain fat as necessary, leaving a little in the pot.
4. Add onions and celery and cook until soft. (variation: only put in half the onion and cut the other one in thin slices and slowly carmelize while chili cooks. Add towards the end for a wonderful smokey-sweet flavour)
5. Add tomato paste and stir to coat. Cook one minute more.
6. Add mushrooms, spices and beer. Scrub up the browned bits off the bottom of the pot.
7. Add stock and set to simmer, uncovered for at least 30mins or until desire consistency is achieved
8. Taste, and adjust flavours with Splenda, vinegar, salt & pepper. As a point of reference, when I made this last night (without corn), I used 2 T Splenda, 2 T vinegar and probably about 1 t each of salt & pepper. If you're using corn, I would advise to leave out the sweetener, and enjoy the contrasting punch of sweet corn to the spicy chili.
9. Serve hot with a sour creme, cheese & lime.
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