End of Summer Chili

• 2 tablespoons extra-virgin olive oil (EVOO)

• 1 pound ground beef, pork or turkey

• 1 red onion, chopped

• 3 cloves garlic, chopped

• 1 zucchini, chopped

• 1 red bell pepper, chopped

• 2 chiles, seeded and chopped

• Salt and pepper

• 3 ears corn, kernels scraped off

• 2 tablespoons chili powder

• 1 tablespoon sweet smoked paprika

• 1 12 ounce bottle  beer

• 1 28 ounce can  diced fire-roasted tomatoes

• 2 tablespoons fresh thyme, chopped

• Grated peel and juice of 1 lime

• 4 scallions, thinly sliced

• 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese

Directions

1. In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2. Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese. 

I got this recipe from the Rachel Ray Magazine.  I feel with chili no two chilis are alike.  I liked this chili because of all the vegetables.  I did not cook the chili like the recipe says.  I used a crock pot put all the ingredients but the cheese in it in the morning and cooked all day on low.  I used ground beef for meat.  I also used frozen corn since fresh corn was already out of season.  For the cheese I used a normal shredded cheddar that we already had.  

Megan 3.5/5

Jesse 3.5/5