Thursday, February 2, 2012

Beef and Root Vegetable Chili....

This is a very earthy hearty chili. It is a bit pungent with a natural sweetness. It has a lovely deep red color with a pop of orange.

Beef and Root Vegetable Chili
Large Heavy Skillet with Lid
Paper Towels
Cook Time 2 hours

1 lb very lean ground beef
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1 large yellow onion, chopped
1 clove garlic, diced
1 tablespoon turmeric
1/3 cup chili pepper powder
2 cups full body ale or beer
1/3 cup water
1 14.5 can roasted crushed tomatoes w/liquid (or a choice of your own, maybe some fresh)
1 large beet, peeled and chopped
1 med. sweet potato, peeled and chopped
1 large turnip, peeled and chopped

Step 1: put olive oil, onion, garlic, salt in skillet on medium high heat. Cook onions, stirring often until onions are transparent.

Step 2: turn heat up to high, add ground beef, cook until brown, stirring often.

Step 3: take three paper towels and fold them up, put them in the skillet and sop up the residual grease. There shouldn't be too much, since the beef is extremely lean.
Step 4: when meat is browned, add one cup beer, let it cook down. When liquid is absorbed add the second cup of beer, bring it to a boil.

Step 5: add the can of tomatoes and the water. Bring to a bowl
Step 6: add chili pepper and turmeric
Step 7: add sweet potato, beet and turnip. Keep heat on high for 5 minutes.

Step 8: put the lid on the skillet, turn heat down and simmer for an hour or until vegetables are tender.
The crackers in this picture, came from the Revival Market on Heights Blvd.

Add some chopped green onions or cheese. It would also go great with a fresh green salad.
serves 4-6

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