Make ahead chili
August 15, 2017
Do yourself a favor; stock up on frozen homemade chili! This recipe generously serves 6, if you double the recipe you are guaranteed to have enough to freeze for a rainy day.
Freeze leftovers in 1-quart portions. Pull the chili the day before reheating. Alternatively, pull the chili directly from the freezer and run hot tap water over your container to release it. Pop the chili into a heavy bottomed pot, and reheat slowly, flipping every 15 minutes or so, for 45 minutes to an hour. Make sure to pick up cherry tomatoes for your reheated chili- their fresh flavor elevates this meal!
For those who have milder tastebuds, eliminate some heat by removing the seeds and white pith from the chilis. You may also omit the jalapeno pepper, but make sure to include the poblanos in adobo - the source of the chili's deeply intoxicating flavor.
1Heat a large, heavy bottomed pot over medium high heat for 5 minutes. Add the oil and the ground beef and sear the beef to a lovely brown color.
2Once the beef is browned, reduce the heat to medium. Add the onion, garlic, pepper, carrots, and jalapeno to the beef. Cook for about 5 minutes, until opaque and beginning to soften.
3Once the vegetables begin to soften, stir in the chipotles in adobo, chili powder, and salt. continue to stir for about 2 minutes, until fragrant.
4Add the canned tomatoes, kidney beans, and bone broth to the beef mixture. Turn the heat down to low.
5Simmer uncovered, stirring occasionally, for a minimum of 2 hours.
610 minutes before serving (or during reheating process), add the cherry tomatoes for a fresh pop of acidity and flavor.
7Serve the chili hot with your desired fixings.