Week 29: Bonus Potluck Recipe--Jimmy Fallon's Crockpot Chili

This week we had a potluck at work, and I was in charge of bringing a crockpot soup.  I stumbled upon this recipe on Martha Stewart's website (see link below), and it turned out great!  Who knew Jimmy Fallon knew how to make a good chili??  I changed it up a bit by leaving out the cilantro and the habanero pepper.  I think I'd try adding them next time, but since this chili was for everyone at the office, I chose to leave them out this time.  I served this with shredded cheddar cheese, sour cream, and tortilla chips.  Makes 8 servings.

Photo from www.marthastewart.com

You'll Need:

• 2 Tblsp. olive oil
• 3 1/2 lbs. ground chuck beef, ground for chili
• coarse salt and freshly ground pepper
• 1 large white onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 habanero chile, seeded and finely chopped
• 1/4 c. chile powder
• 1 Tblsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 2 cans (28 oz. each) whole tomatoes, coarsely chopped with their juices (I bought diced so that I wouldn't have to chop them)
• 1/3 c. chopped fresh cilantro, plus more for serving
• 1 bottle (12 oz.) amber beer
• 2 cans (15 oz.) kidney beans, drained and rinsed
• For serving:  tortilla chips, shredded cheddar cheese, chopped tomatoes, sour cream, and lime wedges

Preparation:

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes.  Season with salt and pepper; drain in a colander, discarding fat, and set aside.
2. Add remaining tablespoon olive oil to skillet and reduce heat to medium.  Add onions, garlic, and habanero; season with salt.  Cook until translucent, about 5 minutes.
3. In a 6-quart crockpot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine.  Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.  (Because I was bringing this to work for lunch, I cooked this on low the night before, then kept it on warm until 1/2 hour before it was ready to serve.)
4. Add kidney beans and season with salt and pepper.  Continue to cook, uncovered, until thickened, about 30 minutes.  Garnish with cilantro and serve with desired toppings.

Recipe and link:  http://www.marthastewart.com/317342/jimmy-fallons-crock-pot-chili