Troy’s Oaxacan-Inspired Chili
The summer BBQ season is winding down, but don’t let that throw you into a smoky depression. Football season is upon us, and that means tailgate parties! There are a number of BBQ units that you can buy from inexpensive charcoal and propane units to stand up models to the trail along Crown Verity TG-2 for a mere $8055! Here is an easy recipe that will allow you to keep enjoying the festivities instead of slaving away at the tailgate. This recipe has a dark exotic flavor from the chocolate and the smoky chilies. Try substituting coffee for the beer for a deeper richer chili.
1 lb. ground beef or pork (you can braise steak pieces, but this is a quick recipe)
1/4 cup chili powder
2 tbsp. cumin powder
1 tbsp. coriander powder
1 tbsp. unsweetened cocoa powder
2 tsp. ground black pepper
16 oz. can of tomato paste
1 yellow onion, small dice
1 red bell pepper, small dice
4 chipotle chiles (canned in adobo), minced
6 cloves garlic, minced
3 15-oz. cans red or black beans (we are using canned beans, again, to keep this recipe fast)
1 15-oz. can diced tomatoes
1 8-oz. can tomato sauce
1 beer of whatever you are drinking
Chopped cilantro and small diced red onions for garnish
In a heavy stock pot (I use a cast-iron Dutch oven type), sauté meat until done. You can drain off some of the fat if there is too much, but I leave it all in because let’s face it, bikini season is over. Add tomato paste and sauté for 2 to 3 minutes.
Add all dry spices and sauté for another 2 to 3 minutes.
Add all fresh veg and sauté until onions are translucent.
Add beans, chipotle chilies, tomato sauce and diced tomatoes and your beloved bottle of beer.
Garnish and tell your friends, “You’re welcome.”