ROUSES_Fall2023_Magazine

Photo by Romney Caruso

CLASSIC BEEF CHILI Serves 6-8

overcrowding the pot. Season beef with salt and pepper. Cook for 4 to 6 minutes, flipping once, until the beef is browned on two sides (it won’t be fully cooked through). Transfer the browned beef to a bowl, leaving the fat in the pot. Reduce the heat to medium and add the onion to the pot. Season with salt and pepper. Cook for 3 to 4 minutes until the onion is softened. Add the garlic, cumin and chili powder, stirring until fragrant, about 1 to 2 minutes. Stir in the chipotle pepper and adobo sauce, then return the beef (along with any juices in the

beans, with their liquid 1½ teaspoons apple cider vinegar Grated sharp cheddar cheese, for serving Sour cream, for serving Chopped red onion, for serving Cilantro leaves, for serving Tortilla or corn chips, for serving HOW TO PREP: Heat the oil in a large pot or Dutch oven over medium-high heat. Use your hands to break the beef into small chunks, approximately 2 inches each. Add chunks in a single layer to the pot, working in batches, if needed, to prevent

WHAT YOU WILL NEED: 2 tablespoons canola or vegetable oil 2 pounds ground beef, preferably 80/20 Salt and pepper, to taste 1 large yellow onion, coarsely chopped 4 garlic cloves, finely chopped 1 tablespoon ground cumin 1 tablespoon chili powder 1 chipotle pepper in adobo, plus 1 teaspoon of the sauce 1 (15-ounce) can tomato sauce 2 (15-ounce) cans pinto, kidney or black

54 ROUSES FALL 2023