Tuesday, October 25, 2011

Tempt my Tummy Tuesday

                                  Tempt my tummy Tuesday
It's my goal to show you all the yummy fall favorites that I have! One of my top for fall is the 30 minute Chili. Its really yummy and tastes even better when it's a day old and you re-heat it the next day for lunch. I always top my chili with Sour cream, chives & cheese. Hub's always puts hot sauce on it. 
Try also making some corn bread or some really nice thick sliced Sour Dough. 

Beer can 1 hour Chili. 
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cumin 
  • 3 pounds ground beef stew or chuck meat
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces)beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • Shredded cheddar cheese 


  1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high heat. Add onions, garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
  2. Add tomato paste, chili powder, chipotles (optional),cumin and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
  3. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.