Weeknight Dinner

For those chilly nights after work or school a warm hearty dish for dinner is the perfect end to your day. We love making a larger quantity than needed for dinner and then taking it for lunch the next day or two. Incorporating local, in-season ingredients is a great way to add a nutritious touch to your dish and even save some money! Planning dinners ahead of time is also an option for saving money, but it takes a little bit of effort at the same time. If you need an idea for a comforting fall dish, we found a great recipe for chili from Cooking With Curls. The site says “You can warm yourself up with a big bowl of Guinness Chili on those cold snowy nights.  Maybe that’s why we have winter, so we can make awesome hot foods!  This is a mild chili, I do not like spicy.  No, it does not have a strong beer flavor, it is just a subtle flavor in the background that adds a unique twist to basic chili.”

Ingredients:

1 1/2 Pounds grass­ fed 80% ground beef

1-11.2 oz bottle Guinness Draught*

2 Tablespoons olive oil

1 cup yellow onions (diced)

1-15oz can red kidney beans (drained and rinsed)

1-15oz can white kidney beans (drained and rinsed)

1-28 ounce can crushed tomatoes (or diced)

2 Cloves fresh garlic (minced)

2 Tablespoons ground cumin

1 -­ 2 Tablespoons chili powder

1 Tablespoon chipotle chili powder

1 Tablespoon organic brown sugar, sour cream, and shredded cheese (optional)

Directions:

Heat oil in a large Dutch oven over medium heat. Add the onion and cook for 3 to­ 4 minutes. Add the ground beef and garlic. Cook until meat is no longer pink. Add cumin, chili powders, tomatoes, and beans. Add the Guinness® and brown sugar, stir. Cover and simmer for 1 1/2 hours. Serve garnished with sour cream/ Greek yogurt, shredded cheese, and green onions (if desired).

What are your go-to dishes for a quick but hearty dinner? Share in the comments so we can all try them, and thanks for reading the Nantucket Gate blog!