I try new chili concoctions often, and I seem to gravitate toward recipes with particular ingredients: garlic, oregano, chipotle en adobo, green chiles, Mexican beer and Worcestershire sauce are among my favorites. This tangy, chunky chili tastes a little different and hits my spot quite nicely.
30-Minute Green Chile Chili
2 tablespoons olive oil
1 onion, chopped
4 large cloves garlic, minced
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon paprika
1 (4 oz.) can diced green chiles
1 tablespoon tomato paste
1 chipotle en adobo, chopped, plus 1 teaspoon adobo sauce (or more to taste)
1 lb. lean ground beef
1 (12 oz.) Mexican beer
1 (14 oz.) can diced tomoatoes
1 (15 oz.) can dark red kidney beans, drained
½ tablespoons Worcestershire sauce
Heat olive in large skillet over medium-high heat. Add onion, garlic, salt, chili powder, oregano, cumin, paprika and green chiles. Cook for about 3 minutes. Add tomato paste and chipotle pepper; cook for 1 minute. Add ground beef, and cook until no longer pink. Pour in beer, and cook until reduced by half—8-10 minutes. Add tomatoes, beans and Worcestershire sauce. Cook, uncovered, for about 10 minutes, stirring occasionally.
