Thanks to my new meal planning approach, dinnertime has been so much easier and tastier. I’ve got the chance to try out a lot of new recipes like this quick beef chili recipe. It’s from the January 2014 Southern Living magazine and it packs a lot of flavor.
I’ve finally figured out how to make a “tough” cut of meat taste flavorful and tender. The secret is to cut the meat into small bite size pieces. First cut the meat into strips, then cubes. If the cubes are still too thick, like half an inch or so, turn them on their side and cut them once again.
I made a couple of changes to the recipe. I’m not a big chipotle fan. Sorry. I keep trying it thinking some day I might change my mind, but it just taste smoky to me. So, I did not add the chipotle chile powder. It was not missed at all. I also added 4 cans of chopped green chiles instead of the 5. My last change was to use the double concentrated tomato paste that comes in the tube instead of the one in the can. Score. If you’ve never used it before, I encourage you to try it. It really adds great flavor to any meal.
This quick beef chili recipe turned out great. It did take about an hour, but only about 30 minutes is hands-on. It was the perfect dish for a cool evening thanks to our crazy Florida weather it was in the forties last night. So excited to have lunch leftovers to take to work today.
What’s your favorite chili recipe?
Do you like chipotle?
