I love making chili when fall and winter come around. When I make a big batch on Sunday, it lasts the whole week and makes lunch and dinner prep SO easy. Plus, the flavor gets better and better every day. Recently, my favorite recipe has been this Blackberry beef chili with Cabot’s seriously sharp cheddar cheese. I know, you probably never thought of putting blackberries in chili, but it’s sooooo good. It is the perfect combination of sweet and savory (did I mention there is bacon and beer involved?).
Growing up, my mom would always sprinkle cheese on the bottom of the bowl before filling with soup or chili. This will ensure you get plenty of cheese in every spoonful :) And of course, top with more cheese and blackberries!
What is your favorite chili recipe?
1 pint California Giant Blackberries ½ teaspoon paprika ½ teaspoon cumin 2 chipotle peppers 1 jalapeño pepper 4 tablespoons of adobo sauce ½ red onion 2 cups corn 1 can (14 ounces) diced tomatoes 1 can (14 ounces) pinto beans, rinsed 1 can (14 ounces) kidney beans, rinsed 1/2 of your favorite IPA or other dark beer ½ pound bacon 1½ pound ground beef Cabot's Seriously Sharp Cheddar Cheese for garnish
Chop the bacon and add to pot and sauté.
Add the beef and brown.
Add the blackberries and red onion once the beef and bacon are brown and continue to sauté until the juices are released and onions are translucent.
Add the cumin and paprika. Sauté with a couple of stirs.
Add beer and scrape off the brown bits and simmer and reduce to half.
Add the tomatoes, chipotle peppers, adobo, corn and jalapeño.
Rinse the beans in their can and on the final rinse reserve the water and add to the pot the beans and water.
Simmer for 2 hours.
Let cool, garnish with extra cheese or berries, and serve.