Chili

Keeping with my theme of great meals for cold nights, here's one for chili. The best thing about this dish is that you can make it with a variety of meats, or make it totally vegan as well.

Ingredients:

1 pound of ground meat (beef, turkey, chicken, pork, even lamb would be OK), or ground firm tofu or tempeh
1 red onion, diced
3 cloves of garlic, minced
1 bottle of beer (I prefer something like a pale ale -- too weak and it's just watery, too strong and it overwhelmes the chili)
1 small can of tomato paste
1 large can of crushed tomatoes -- fire roasted ones are particularly good and Muir Glen makes a great organic version
1 can of corn (or 1 cup of frozen or fresh corn kernals)
1 green pepper, diced (optional)
1 can of kidney beans, rinsed. (If you are not a tofu fan, skip it and simply add another can or two of beans)
1 tablespoon olive oil
3 tablespoons sweet chili powder
2 tablespoons ground cumin
1/2 tsp. chipotle chili powder (or more, but only if you like things hot!)
Salt to taste, but you might not need any because the canned ingredients will have plenty already.

Brown the ground meat until cooked through and broken up in to bits. When it's done, add all the veggies except the corn, and saute until they are all soft, but not browned. Then drain off any fat that has accumulated from the meat.

Add the tomato paste and seasonings and mix thoroughly. After this is good and hot, add the beer, and let it come to a rapid boil for at least 2-3 minutes, to burn off the alcohol, but leave all the taste.

Then add the beans, corn, and crushed tomatoes. Stir thoroughly, and once it bubbles, reduce to low heat, cover your pot, and let it simmer for an hour.

By this time it should be nice and thick, but with a bit of "juice" left. Taste for seasoning, and add salt or anything else you think it needs.

Serve with minced raw onion and shredded cheddar or jack cheese.

YUM!