I wanted to try a new chili recipe and lo and behold my newest issue of cooking light was ready to offer me some with their January Chili Edition. I chose this one because of the multiple different kinds of toppings they recommended (including avocado.. yummmm) I liked it because of the big chunks of meat that got super tender by cooking low and slow in the chili for an hour and a half. Also from now on I will require an avocado topping in my chili always....seriously..SO.GOOD.
We cubed and browned a pound of chuck roast in the dutch oven:
Then removed it and browned sauteed everything else.- Careful cutting those jalapenos!! One of them squirted Rob right in the eye! Not fun.....Added a bottle of beer and let it reduce down to concentrate the flavor:
Added the beef stock/tomatoes, etc, added the beef back in and let it do it's thang for about an hour and a half.
Chopped up the delicious toppings bar:
and feasted on some tasty chili with crunchy radishes, creamy avocados, lime wedges, fat free sour cream, oyster crackers and a sprinkle of sharp cheddar cheese.
yummmmm
You can get the Cooking Light Recipe Here!
2 comments:
I can't wait to try Avocado in my next bowl of chili!
Jen, instead of going to the chili cook-off at the market, I decided to make this recipe! OMG - you are so right about Avocados in chili.... Delish. I forgot to pick up radishes or beef stock (used chicken stock instead) and I didn't drain the tomatoes (I was distracted) but even though it turned out a little more soupy - the taste was great.
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