Easy Chile con Carne

All cooks, whether novices or accomplished chefs, have their own recipes for a fast-to assemble pot of chili, Unlike its tomato-based cousins, this recipe gives beer, chili, and beans the spotlight.

 
Tools: Large skillet, large Dutch oven
Preparation time: About 20 minutes
Cooking time: About 1 hour
 
2 ½ to 3 pounds super-lean ground pork, beef, or combination 1 to 2 teaspoons cayenne (optional)
2 tablespoons olive oil 2 cups Vienna/Märzen/Oktoberfest style beer mixed with 1/3 cup masa harina (or fine-ground cornmeal)
2 large onions, chopped  
6 large cloves garlic, minced 3 cups canned broth (chicken, vegetable, or beef) or water
2 teaspoons ground cumin 1 16-ounce can kidney beans, drained
1 ½ teaspoons ground coriander 1 16-ounce can black beans, drained
2 teaspoons dried oregano, crushed 2 16-ounce cans pinto beans, drained
1/3 to ½ cup mild, red chili powder salt and pepper to taste
 
  1. In a large skillet, cook the meat over medium heat just until all traces of pink are gone (do not cook until browned). Remove from heat and set aside.
  2. Heat oil in a large Dutch oven over medium heat. Add onions and cook until translucent. Lower heat and add garlic, cumin, coriander, and oregano. Continue cooking for 4 minutes.
  3. Sprinkle in chili powder and cayenne (if using) and continue cooking for 1 minute.
  4. Add beer, broth, cooked meat, and beans. Simmer slowly, stirring frequently, for 40 minutes. Salt and pepper to taste.
  5. Serve garnished with sharp cheddar, a mixture of freshly minced scallions and cilantro, and a dollop of sour cream.
Yield: 6 to 8 servings
Tip: For a marvelous Southwestern twist, stir in 1 large can of drained hominy during the last 10 minutes of cooking. For a heartier chili, cook ½ pound chopped bacon and add it along with the meat and beans.