This isn’t my award winning chili recipe. This is a recipe to get you through the week when you can’t be bothered with thinking, chopping, seasoning, etc.
If you don’t have these ingredients on hand,change them out with what you do have or want. This recipe is limited to your imagination and your pantry. No Muir Glen Adobo tomotoes? Use any can of tomatoes, and if you want to make the effort add some chipotle or chile powder, smoked paprika or liquid smoke, garlic powder, onion powder, and oregano. No bulgur? It provides a nice meaty texture, but any grain or pasta will work, just adjust the cooking time. No beer? I guess omit it, but why don’t you have beer in your fridge right now? My chili came out a bit drier than I would’ve liked because I used a little over a half cup of bulgur and didn’t add more liquid during the cooking process, but I ended up liking it that way.
Lazy Drunken Chili
Makes about 4 servings
1 can Muir Glen Diced Adobo Fire Roasted Tomatoes
½ cup any beer*
1 cup any broth or water**
½ cup bulgur wheat***
1 can black beans (or any other beans), drained and rinsed
1 tablespoon cornmeal (optional)
- Puree the tomatoes if you want, then heat a bit of oil in a medium saucepan. Add the tomatoes, bringing them to a simmer.
- Add the broth, beer, and bulgur. Bring the mixture back to a simmer.
- Cover and cook for about 20 minutes, stirring occasionally adding more water if necessary.
- Add beans and sprinkle the cornmeal in, cooking for another 5 minutes, or until bulgur is tender and beans are heated through.
- Season with salt and pepper if necessary.
- Top with your favorite garnishes. I topped mine with cheese, sour cream, and chopped up pickled jalapenos.
*I happened to have Budweiser’s Black Crown on hand, but I usually like to use porters or stouts.
**I actually used ¼ of a Not Chikck’n bouillon cube to lessen the amount of sodium.
***I usually get bulgur at Sprouts in the bulk bins, but you can find them at most stores.