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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 29, 2010

Fire-Roasted Tomato, Beef, and Chipotle Chili (from RACHAEL RAY 30-MINUTE GET REAL MEALS)

4 SERVINGS
4 slices applewood-smoked bacon or black pepper bacon
1 tablespoon vegetable oil (once around the pan)
2 pounds ground sirloin
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
4 garlic cloves, chopped
1 medium to large yellow onion, finely chopped
1 red bell pepper, cored, seeded, and chopped in 1/4-inch dice
1 teaspoon ground chipotle chili powder (on spice aisle next to dark chili powder) or 1 teaspoon chipotle chilies in adobo, chopped
6 ounces of chicken broth
1 large can (28 ounces) fire-roasted tomatoes, such as Muir Glen brand
1 8-ounce brick of smoked white Cheddar or chipotle Cheddar, such as Cabot brand, shredded

Heat a medium pot over medium-high heat. Chop the bacon into l-inch pieces. Add vegetable oil to the hot pot with the bacon. Brown the bacon until crisp and reserve on a plate lined with paper towels. To the bacon renderings and oil add the meat and break up with the back of a wooden spoon. Season the meat with grill seasoning. Let the meat brown for 3 minutes, then add the garlic, three-fourths of the onions, bell pepper, and the chipotle powder. The remaining raw chopped onions are for topping the chili.

Cook the meat and onions together for 5 or 6 minutes, then deglaze the pan with the beer. Add the tomatoes next and stir them in to combine. Simmer the chili over low heat for 10 minutes. Top bowls of chili with cheese, bacon, and finely chopped raw onion.

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