Name: Lazy beef chili soup
Cook time: 70 min
Total time: 70 min
Yield: 1
Cuisine: Ukrainian
Ingredients: Garlic powder - 0.3 tsp; Cinnamon - 0.1 tsp; Scallion - ½ cup; Dried ground cilantro - ½ cup; Cheddar cheese - 1 cup; Sour cream - ½ cup; Chilli to taste; Pinto bean to taste; Salsa - 460 ml; Black pepper - ½ tsp; chipotle pepper - 0.3 tsp; Chili powder - 2 tbsp; Fatty ground beef - 900 g; oregano - ½ tsp; White sugar - 2 tsp; Dark beer - 350 ml; Salt - 2 tsp

Despite all the labels, this lazy misty beef chili is very tasty. For a low-effort beef chili, it doesn't lack for anything. Creamy salsa will do all the work for you, and the misty IPA adds a subtle bitterness, a hint of tartness, and something that no one can pinpoint. The most fun part of the deception is avoiding any punishment.

Add beef to a dry, cold saucepan and reduce heat to high.

When the beef begins to sizzle, use a potato masher or spatula to break it into small pieces. The meat can be ground into very fine crumbs or large pieces, depending on the desired texture. Continue to cook and shred beef until no longer pink, about 7 minutes.

Add chili powder, touching, black pepper, salt and cinnamon to the pan. Cook, stirring, for 1 minute, then pour in the beer.

Stir, scraping up any browned bits from the bottom of the pan. Let the mixture simmer until the liquid has reduced by about half, 2 to 3 minutes.

Add sugar, oregano, garlic powder, diced tomatoes and jarred salsa. Mix; Turn the mixture to a simmer.

Add beans, reduce heat to medium and simmer, stirring occasionally, until chiles thicken and develop flavor to your liking, about 1 hour.

Taste to taste and adjust seasonings. Top with sour cream, green onions, cheddar cheese and cilantro if desired.

Lazy beef chili soup

Ukrainian

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Vegetable soup with processed cheese in chicken broth


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Japanese


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Lazy beef chili soup

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