Ancho Beef & Quinoa Chili

Ancho Beef & Quinoa Chili

Ingredients

  • 1.5 pounds Certified Angus Beef Ground Sirloin
  • 2 fresh Poblano peppers
  • 2 fresh jalapenos
  • 1 cup corn (fresh or frozen)
  • 4 tablespoons butter
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 1 14.5 ounce can diced tomatoes
  • 1 8 ounce can red enchilada sauce
  • 1 Cup chicken broth
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 tsp ground cumin
  • 1 Tablespoon Ancho chili powder
  • 2 cans Pinto Chili Beans
  • 1 can Cannellini beans
  • 1 can seasoned black beans
  • 2 Cups cooked quinoa
  • 1 Cup shredded jack cheese
  • 2 fresh limes
  • 1 small bunch fresh cilantro
  • 1/2 sliced red onion

Instructions

  1. Place the Poblano peppers and the jalapenos on a small sheet pan and place in the oven. Broil on high for 15 minutes, turning once. Place the blackened peppers into a zip top bag and set aside.
  2. In a dry stockpot heated to medium high, cook the corn just until it begins to char. Remove it from the pot and set aside.
  3. To the same pot, add the butter and the onions. Sautee until translucent. Add the ground sirloin and cook through. Add the garlic.
  4. Pour in the diced tomatoes, enchilada sauce, chicken broth, the salt, pepper, cumin, and chili powder.
  5. Remove the peppers from the zip top bag, remove the peel, stems, and seeds. Dice the Poblano peppers and place them into the pot.
  6. Place the roasted jalapenos into a food processer or blender. Add 1/2 can of the cannellini beans and puree. Add this mixture to the pot. The bit of blended beans will give the chili a smooth texture.
  7. To the pot, add the remaining cannellini beans, the pinto beans, and the black beans. Simmer over medium low heat for 20 minutes to allow the flavors to marry.
  8. Stir in the charred corn, the quinoa, and the cheese.
  9. Ladle the chili into bowls and garnish it with fresh lime, red onion, and cilantro.
http://haveyourselfatime.com/ancho-beef-quinoa-chili/

 

Made with Certified Angus Beef

It’s been about 20 degrees on average around these parts for a few weeks now, and it’s as gloomy as gloomy gets.  I know I should be used to this because every Utah winter is harsh, but I’m not!  In fact, I’ve been here 39 winters and I know I’ll never get used to them.  I’ve had on my Ugg Boots for the last 17 days and I don’t care if they’re out of fashion, they aren’t coming off until the thermometer goes up a bit.

I do know a great bowl of chili, especially one with Certified Angus Beef, and bold Mexican flavors, can be counted on to make everyone at the table a little happier, despite the fact that only this morning, that pesky ground hog decided there’s six more weeks of winter coming our way.  My family of four ate this in one sitting a few nights ago.  We all just sat around and slurped our winter blues right away.

I used Certified Angus Beef Sirloin in this because it adds meaty richness, body, and texture to the chili, and is so easy to brown up in minutes.  I always have a few pounds on  hand because we use it so much.  When I was growing up, if you had a pound of ground beef of any sort, you had a meal.  That’s the kind of childhood knowledge I’m always glad I picked up along the way!

The quinoa in this recipe makes it a little bit trendy and gives a really nice texture and a bit of a nutty flavor.  The bright garnishes of red onion, jalapeno, and limes give you a little reminder as you eat it that summer will eventually come again.  Of course I use all kind of peppers and beans in this too, because in my book, you can’t add to much of this and that to a pot of beefy chili.  Just clean that fridge right out and use up what you’ve got.

By the way, I entered this chili recipe into the Virtual Chili Cookoff with Certified Angus Beef this week on Instagram and it was selected as the winner!  Isn’t that the neatest thing?  There were so many gorgeous looking bowls of chili posted by people everywhere and they picked mine?  I’m feeling pretty warm and fuzzy in spite of the cold right now!  Thank you Certified Angus Beef…I am truly grateful for the honor!

008BBchili

 

 

Shauna

Comments

  1. Looks tasty and warm for this awful winter!

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