This recipe originally appeared on my Thoughtful Eats column on the Woburn Patch.
extra light olive oil
ground beef (1 lb)
chili powder, salt and pepper
1 onion chopped
2 carrots, peeled and sliced
2 cubanelle green/red peppers chopped
4 whole cloves of garlic
2 tbsps of the adobo sauce from a can of chipotles in adobo
12 oz. bottle of Modelo Especial or Heineken beer
2 14 oz cans of no salt added diced tomatoes in juice
1 can of low sodium red kidney beans, rinsed
1 can of low sodium black beans, rinsed
Season the ground beef with chili powder, salt and pepper. Brown in a pan with a little bit of olive oil. Drain the excess fat. Set aside.
In a soup pot, add about a tablespoon of olive oil. Once it starts to sizzle, add the onion, carrots and cubanelle peppers. Saute and mix until they begin to get soft. Add the adobo sauce, ground beef, bottle of beer and cans of tomatoes and beans. Stir and season with salt and pepper. Cover and bring to a boil. Then uncover and lower temperature. Simmer for about 30 minutes stirring ocassionally. Top off with pickled jalapenos.
Serve with any appropriate side you'd like such as grated cheese, sour cream or tortilla chips. If you want the chili to be extra spicy, chop up one of the chipotles and add it to the mix.