We are nearing the 2 month mark on the Soup of the Week Club here at the Clothworks office! I can’t believe we’re at Week # 7; it just feels like yesterday when we started our culinary adventure into the wide world of soups! I’ve really started to look forward to each Monday, when a crock pot full of some tasty new soup heats up in the breakroom and fills our office with the comforting aroma that only a soup can!
For Week #7’s soup contribution, Lisa in Design, adapted a recipe from Sunset Magazine– Smoky Beef & Bacon Chili. Lisa made her version a just a tad healthier by adding more beans. The spices and combination of all the ingredients really made this quite a flavorful chili. Garnished with nacho chips, sour cream, shredded cheese, green onions, and cilantro- this chili is taken to a zesty Tex-Mex level. Ooooo-Yum!
Here’s Lisa’s adapted recipe for Smoky Beef and Bean Chili:
1-2 Tbsp. bacon fat
2 onions, finely chopped
4 garlic cloves, minced
1-2 red, yellow or orange bell peppers, finely chopped
2 pounds lean ground beef
2 tablespoons New Mexicochili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet smoked Spanish paprika
About 1 tsp. salt
2 cans (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can flavorful, medium-bodied beer
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
2 cans (14.5 oz.) red kidney beans, drained
Toppings: sour cream, sliced green onions, cilantro sprigs, shredded cheese
- 1. In a large, heavy-bottomed pot over medium heat, melt bacon grease. Add onion, and cook, stirring occasionally, until translucent. Add garlic and bell peppers and cook until pepper is softened. Remove most of this mixture to a plate and set aside.
- 2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add onion/pepper mixture, tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
- 3. Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.
Tip: make in advance, chill, and remove a portion of the fat on top before reheating.
A note about next week’s soup selection: We will be taking a break due to the holiday and returning the following week of the 30th. Check back then for another taste-tempting slow cooker recipe!