Lance has warned me for about a week about the upcoming (and now passed) Saints preseason game - the first of the year! No one was to disturb him, and he was to be grotesquely manly and just lay about the couch and grunt and scratch things while he chanted "Who Dat" to himself.
Fine by me.
Since I knew he was so excited about the game, I decided to be the perfect wife and make the perfect football meal for after the game - chili and homemade beer bread! What my not-so-perfect self did not take into consideration, however, was how incredibly hot it would be!! Ok, hot is a relative term for us Washingtonians, but still, it was the hottest I can remember Washington getting. Yesterday I ran errands, went major grocery shopping, and came home to make homemade chili and bake bread?!
Yup. I'm a smart one.
Anyhow, I've never really attempted to make chili before - its not something I ate often growing up, and I just always felt intimidated by the process - and what the heck to serve with it! I sucked it up, found this interesting chipotle-infused recipe on Pinterest, and hopped to it! (I'll share the beer bread next!)
We loved this chili!! Chipotle is another thing I have minimal experience with, and I'm so glad that I ended up with trying chili that included it. Lance Jr thought it was a bit spicy, but after about a gallon of milk with dinner, he managed to finish it. Lance really, really enjoyed it, and the leftovers today just bloomed in flavor. How can I give it any higher praise? Add to the fact that we used ground chicken rather than beef, and the meal is actually quite figure friendly. Score!
Game Day Chili
1T olive oil
1 small yellow onion, finely chopped
3T Goya Sofrito
1 Goya chipotle pepper in adobo sauce, finely chopped
1 bay leaf
1 1/2 pounds lean ground beef or turkey (at least 90% lean)
2T chili powder
1 - 14oz. can black beans, rinsed and drained
1 - 14oz. can red kidney beans, rinsed and drained
2 - 8oz. cans tomato sauce
2T brown sugar
1/3 cup raisins
1/2 cup chopped cilantro
1 cup grated queso fresco
1. Heat the olive oil over medium-high heat in a large non-stick caldero or pot. Add the onion, sofrito, chipotle pepper, and bay leaf, and cook until the onion is soft, about 5 minutes. Season with salt and freshly ground black pepper.
2. Add the beef to the pot, using a wooden spoon to break it apart. Cook with the onion for another 5 minutes until it is mostly cooked through. Add the chili powder, and season with more salt and pepper.
3. Add the beans, tomato sauce, brown sugar, raisins, and 5 cups of hot water. Season with more salt and pepper.
4. Raise the heat until the chili begins to boil, then reduce the heat to a simmer for 15-20 minutes. To serve, garnish with cilantro and queso fresco.