30-Minute Chili

Although I am a huge fan of chili in my crock pot, I stumbled upon this recipe and decided to give it a try. It ended up being incredibly tasty and so easy and fast to make! Serve it with some fresh crusty bread or rolls, a little shredded cheese, and a dollop of sour cream.

30-Minute Chili
Adapted from Martha Stewart's EveryDay Food

• 1 tablespoon vegetable oil
• 3 medium onions, chopped
• 4 garlic cloves, chopped
• Coarse salt and ground pepper
• 1 can (6 ounces) tomato paste
• 3 tablespoons chili powder
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 1/2 teaspoon ground cinnamon
• 3 pounds ground beef
  
• 3 cans (14.5 ounces each) diced tomatoes in juice
• 1 bottle beer
• 2 cans (14.5 ounces each) kidney beans, rinsed and drained
• Shredded cheddar cheese
  

In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until the mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up until no longer pink, about 5 minutes.

Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.