One Recipe, Two Meals: Southwest-Style Chili Recipe

A Single Recipe That Serves Two: Southwest-Style Chili

• Difficulty: Easy
• Makes: 4 servings (2 kids, 2 adults)
• Total Time: 1 hr 5 min
• Prep Time: 20 min
• Cooking Time: 45 min

Nutritional Information Per Serving

• Serving Size: 1 of 4 servings
• Calories: 568
• Total Fat: 26 g
• Saturated Fat: 9 g
• Carbohydrates: 49 g
• Dietary Fiber: 12 g
• Sugar: 10 g
• Protein: 32 g
• Cholesterol: 92 mg
• Sodium: 1383 mg

This versatile chili recipe begins with a shared base of browned seasoned ground beef, fresh vegetables, black beans, tomatoes and a touch of tomato sauceperfect for younger diners at your table! For a more sophisticated flavor profile suited to adult palates, the recipe incorporates additional ingredients: a splash of beer, additional beef broth, extra chili powder, finely minced jalapeno peppers and brown sugar to create depth and complexity.

Ingredients

• 1 pound ground beef
• 1 tablespoon ground cumin
• 3 teaspoons chili powder
• Salt and pepper to taste
• 3 cloves garlic, finely minced
• 1 medium white onion, cut into dice
• 1 green bell pepper, diced
• One 15-ounce can black beans, drained and rinsed
• One 14.5-ounce can diced tomatoes
• One 8-ounce can tomato sauce
• 1 cup stout beer, such as Guinness
• 1 cup beef stock
• 1 tablespoon finely minced jalapeno
• 1 tablespoon brown sugar
• Lime juice, as desired
• Toppings: shredded Cheddar cheese, sour cream, sliced jalapeno, cilantro leaves
• Suggested side: cornbread

Instructions

1. Begin with preparing the children's portion. In a large pot over medium-high heat, cook the ground beef until it's fully browned and cooked through with no pink remaining. If excess fat has accumulated, feel free to drain it off. Stir in the cumin, 1 teaspoon of chili powder and a generous pinch of salt and pepper. Cook, stirring frequently, for about a minute to toast the spices. Incorporate the minced garlic, diced onion and chopped bell pepper. Continue cooking, stirring occasionally, until the vegetables become tender and the garlic becomes aromatic, approximately 2-3 minutes.
2. Stir in the black beans, canned diced tomatoes and tomato sauce until well combined. Bring the mixture to a gentle simmer and allow it to cook undisturbed for approximately 10 minutes. Sample the chili at this stagethis milder version should appeal to younger tastes and is now ready to serve to the kids.
3. Transfer approximately one cup of the chili into individual bowls for each child. Finish each serving with a sprinkle of shredded Cheddar cheese and accompany with a serving of cornbread on the side.
4. To complete the preparation for adult diners, pour the beer, beef stock, minced jalapeno, brown sugar and the remaining 2 teaspoons of chili powder into the pot with the remaining chili. At this stage, the mixture will appear quite liquid, but allow it to cook gently for an additional 20 minutes, stirring from time to time. Taste the chili once more and make any final adjustments to the seasoning. Perhaps it needs a touch more salt? A squeeze of fresh lime juice? Make any additions as desired to suit your preference.
5. Ladle the adult version into bowls and garnish generously with shredded cheese, sliced fresh jalapeno, a dollop of sour cream and torn fresh cilantro leaves. Serve immediately.

Recipe adapted from Bev Weidner