Red Head Beantown Chili

Got a request for this one. Well, two actually. While visiting my old friends Stacy and Aaron in Providence last week, I got a request from Stacy that I post my chili recipe. Ever since, I've gotten repeated requests from my husband, Pat, to make some. He loves anything he can dump hot sauce on, and my chili is his fave. Here goes, Ellen's Red Head Beantown Chili!

The name is a nod to my Boston Irish roots, and a key ingredient, Boston Baked Beans. While there is plenty of heat in my chili, it's also got smoke and is slightly sweet. The baked beans add the sweetness and help to thicken this super simple, quickie chili.

Red Head Beantown Chili

* 1 and 1/2 lbs. ground beef

* 1 medium sized onion, whatever you have on hand

* 1 28 oz. can crushed tomatoes

* 1 28 oz. can baked beans (B&M or Bush's are good, something with brown sugar & bacon)

* 1/2 cup beer (something brown, like a Sam Adams - whatever will you do with the rest?)

* 1 tbsp. each salt, pepper, cumin, garlic and chili powder (or a packet of chili starter like McCormick)

* 4 chipotles in adobo (smoked jalapenos), chopped

* 1 cup frozen or canned corn kernels

* shredded cheddar or pepper jack cheese

* tortilla chips

Finely chop onion, and saute in a tbsp. or so of oil until it is translucent and slightly browned. Add ground beef, brown over med-high heat, breaking meat up as you go. When all the meat is browned, drain half the fat (or all of it, if you wish). At this point, add spices and chopped chipotles, and stir to combine. Then, add your beer, reduce heat and simmer for 5-10 minutes.

Add the crushed tomatoes, baked beans and corn, stir to combine. Simmer and few minutes, then test for seasoning. You may want to add a little more salt, garlic, or chili powder. I sometimes take a few spoonfuls of the adobo sauce from the can of chipotles, and add that. You get great smoky flavor, without adding too much heat. After re-seasoning, let simmer on a low flame for at least an hour - then let sit 10-15 minutes before serving. I like to top mine with a little shredded cheese and crushed tortilla chips, or with crumbled cornbread. Pat, of course, likes a bottle of hot sauce.

You can serve a crowd with this, at least 6-8 people, and the fixin's help to stretch it, too. The leftovers are great in an omlette or tossed with some spaghetti or macaroni, with a little cheese. And, the great thing about stuff like chili is that you can tweek it so it's just the way YOU like it. You can add more of whatever veggies you like, more onion and bell peppers. Or, you can substitute ground turkey or chicken for the beef. Turn up the heat, or turn it down. This is just my take - I like smokiness and heat, with a little sweet.

Here's my shopping list, and what I paid to put this together. I did have the spices, an onion, and a beer (what?!) on hand.

Ground beef, 1 and 1/2 lbs. - $4.14

Crushed tomatoes - $1.99

Baked Beans - $1.99

Sm. can corn - $0.79

Sm. can Chipotles in Adobo sauce - $2.79

Tortilla Chips - $1.99

Block cheddar cheese - $2.29

Total - $15.98

Tell your friends to bring the beer and dessert, and you got a party for under 20 bucks!

Party on........Ellen Wheels