Sorry, couldn’t resist the Napoleon Dynamite reference 😉. I’m sure chili is the last thing on your mind a day before Thanksgiving. After the holiday and when the leftover turkey and dressing has worn out its welcome, you might like to try this chili recipe. The simple ingredients make this an easy week night dinner and the lime juice, beer, and cornmeal give it a special twist. It’s been a family favorite a long time! Enjoy!
Beef & Beer Chili
1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 oz. extra lean ground beef
2 garlic cloves, minced
1 1/2 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1 (19 oz.) can red kidney beans, drained
1 (14 oz.) can diced tomatoes, undrained
1 (14 oz.) can beef broth
1 (12 oz.) bottle beer
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
Combine the first 4 ingredients in a large dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble.
Stir in chili powder, cumin, and salt; cook 1 minute.
Add oregano and next 4 ingredients (through beer) to pan; bring to boil. Reduce heat and simmer 15 minutes.
Stir in corn meal; cook 5 minutes.
Stir in juice.
Jack & Red Pepper Quesadillas
There are other more authentic ways to make quesadillas, but for a family of 4 (or more), I’ve found this to be the most efficient because you can make several at a time.
Lightly spray one side of a flour tortilla with cooking spray. Lay sprayed side down on baking sheet. Top with cheese, red onion, and sliced roasted red pepper (from jar). Top with another flour tortilla and lightly spray with cooking spray. Bake in the oven for about 5-7 minutes on 425. Slice into quarters & serve.
a good meal for Friday!
Soooo yummy and hearty looking! Make mine extra spicy, please. Have a wonderful Thanksgiving!! xo
This chili recipe sounds fantastic! Since the weather turned cold, all I want to eat is soup & chili. Have a wonderful Thanksgiving, Rene!
yum! Whatever you cook I want to cook cause I still love the tomato corn onion salad:)