Piggy Goes To Market

This is a good chili recipe.  I might swap it out for a white chili recipe, I’m still experimenting.

I also need a good simple corn bread recipe, ideally just the ingredient proportions so I can scale it down to just a few servings.  Post up if you have a good recipe.

Ingredients

• 2 tablespoons olive oil
• 1 large white onion, chopped
• 4 cloves garlic, chopped
• kosher salt and black pepper
• 1 pound ground beef chuck
• 1 tablespoon chili powder
• 1 to 3 teaspoons chopped chipotles in adobo sauce (sold in a can at Central Market in Austin)
• 1 12-ounce bottle dark Mexican beer
• 1 28-ounce can whole peeled tomatoes
• 1 15.5-ounce can kidney beans, rinsed
• corn bread, sour cream, cilantro, and pickled jalapeños, for serving

Directions

1. Heat the oil in a large saucepan over medium- high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring often, until softened, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes more.
2. Add the chili powder and chipotles to the saucepan and cook, stirring, for 1 minute. Add the beer and cook until reduced by half, 6 to 8 minutes more. Add the tomatoes (with their juices), beans, and ¼ teaspoon each salt and pepper. Simmer, breaking up the tomatoes with a spoon, until thickened, 20 to 25 minutes. Serve with the corn bread, sour cream, cilantro, and pickled jalapeños.

Source: Real Simple Magazine