Today was a grey, rainy day… and luckily I was SO in the mood to curl up on the couch with a cozy blanket & my laptop.  I love cooking dinner for A on Sundays, and we both agreed that a steaming pot of chili was just the comfort-food fix we needed.  LOVED this recipe from Martha Stewart… it takes literally 30 minutes to put together, and tastes like you’ve been slaving over the stove for hours.  A fresh green salad & pan of cornbread are the perfect accompaniments.  Hooray for rainy days!

Quick Beef Chili

INGREDIENTS

Serves 8.

• 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
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 1/2 teaspoon ground cinnamon
• 3 pounds ground beef chuck
• 3 cans (14.5 ounces each) diced tomatoes in juice
• 1 bottle (12 ounces) mild lager beer
• 2 cans (14.5 ounces each) kidney beans, rinsed and drained
• Shredded cheddar cheese (optional)

DIRECTIONS

1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
2. Add tomato paste, chili powder, chipotles, 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.