A Cheaty-Face Chili

Lately it has been quite frigid here in Colorado (think -3 in the mornings). Having it this cold does not make me want to make a big meal when I come home - it makes me want to curl up on the couch and be as sedentary as possible. I find the best way to achieve this is to eat from the crock pot :) So here is a chili recipe I made up last night that requires very little effort, but will fill your tummy and warm your soul when you get home from work :)

1# stew beef cut into bite-size pieces

2 cans petite diced tomatoes (juice and all)

1 can pinto beans

1 can black beans

1 1/2 cups beef broth

4-5 chipotle chilies in adobo sauce

1 onion chopped

Start by chopping your onion, and put it in a pan to saute over medium heat. I had some of the beef fat in the pan with my onions, but you could also add a drizzle of olive oil as well. 

While your onions are softening, heat up a second pan to sear the beef. The point of this is not to cook the beef, but to get some of that tasty "brown stuff" on the outside. That is tasty beef flavor! When your pan is piping hot, toss your pieces on and let them sit for about 30 seconds. If the beef doesn't sizzle as soon as it touches the pan, it's not hot enough! Get some brown on each side and then pull your meat to rest.

The rest of this recipe is painfully easy. Get out your can opener!

In a blender combine 1 can tomatoes, black beans (rinsed) and the chipotle peppers with 1/2 the broth. Blend until the mixture is as smooth as it is going to get, adding more broth if it helps the beans "let go".

Stir your onions

Pour the contents of the blender into your crock with the meat. Add your rinsed pinto beans, any remaining broth and the second can of tomatoes. Grab those onions and add them to the party too. 

Stir well to combine. At this point you can taste and adjust as necessary. I did end up adding a little onion powder and a sprinkle of chili powder. Originally I added 3 chilies and found that the flavor was a little lack luster. You can adjust and tweak to your liking.

At this juncture you can go one of two directions: put the crock (uncovered) into the fridge overnight to let the flavors get to know each other, or start the crock and head to work. I made mine the night before so the flavors got to settle in the fridge but I am sure it would come together if you started to warm the chili at this point. If you pull this from the fridge in the morning, put the lid on and set to low. Now go away. 

BEFORE SERVING stir in 1/8 teaspoon cinnamon. This is THE finishing touch. Serve hot with tortillas, cornbread or fritos and sprinkle with a little cheese. 

Merry Winter :)