Leftover Chili

It's a cool Sunday evening in here in Southern California (at least what we call cool) and I have decided to make a pot of chili. However, I don't want to spend all day tending a simmering pot so I'm taking a lot of shortcuts to get it ready for dinner. I went rummaging thru the freezer and found a pound of smoked brisket and a pound of smoked pork leftover from one of my BBQ sessions. This isn't necessary though because you can use ground beef and still get great results. I'm also doing something I never do when I am cooking. I am measuring all of my ingredients for your benefit. Oh the things I must endure...

One last thing before we get started. READ THE ENTIRE RECIPE BEFORE YOU START! This will save you a lot of headaches when you cook.

Let's get started. Here are the ingredients you will need:

2 lbs. of ground beef and/or pork (You can also use stew meat if you chop it into small chunks. 1 medium onion, chopped 2 cans diced tomatoes 1/2 bottle of your favorite beer. (You know what to do with the other half.) 2 Tbsp Garlic Powder 2 Tbsp Ground Cumin 1.5 Tbsp Black Pepper 1.5 Tbsp Ground Chile Powder. (I used hot New Mexican but you can choose your favorite.) 1 Tbsp of Ground Cayenne (Use less if you can't take the heat) 2 Canned Chipotles, chopped and all of the adobo sauce from the can. 1 Tbsp Worchestershire sauce 3 handfuls of Tortilla chips (Trust me on this one.) 1/2 tsp sugar 1 tbsp Kosher Salt (maybe)

In a large dutch oven (big pot with two handles and a lid) brown your ground beef. When you meat is cooked, remove it from the pot. Pour out all of the fat except about 1 tbsp. Add the onions and saute them over medium heat until they are soft and translucent (see thru). Next, add the beer to the pot. Use your spoon or spatula and scrape up all of the brown bits from the bottom of the pot. Lots of flavor there.

Now add the meat back to the pot along with the diced tomatoes. Stir well. Add all of the seasonings except the salt. Stir again. Add the chipotles, adobo sauce, sugar and Worchestershire sauce. Next, add the Tortilla chips, crumbling them in your hands as you do. Mix well and cover. Simmer over low heat for about 10 minutes. Taste. If it tastes bland, add the salt. If it doesn't taste bland, the tomatoes and the tortilla chips brought enough salt to the party. Stir, cover and simmer 10 more minutes.

Serve in a bowl with more Tortilla chips, a flour tortilla or crackers. And don't forget the beer!

Leftover Chili

My wife said this tasted much better than she expected. I take that as a seal of approval. Be sure and leave comments to let me know what you think.

The Survival Gourmet