Chili - End of Summer Chili Pot

Photo by Krista B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tbsp extra virgin olive oil

  • 1

    pound ground beef, pork or turkey

  • 1

    red onion, chopped

  • 3

    cloves garlic, chopped

  • 1

    zucchini, chopped

  • 1

    red bell pepper, chopped

  • 2

    chiles, seeded and chopped

  • Salt and pepper

  • 3

    ears corn, kernels scraped off

  • 2

    tablespoons chili powder

  • 1

    tablespoon sweet smoked paprika

  • 1

    12 ounce bottle beer

  • 1

    28 ounce can diced fire-roasted tomatoes

  • 2

    tablespoons fresh thyme, chopped

  • Grated peel and juice of 1 lime

  • 4

    scallions, thinly sliced

  • 1

    cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese

Directions

1. In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes. 2. Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.

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