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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
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2.3 KiB
| title | slug | date | lastUpdated | category | tags | cookTime | prepTime | servings | author | description | featured | display | displayPhoto | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Classic Chili | chili | 2026-02-24 | 2026-02-24 | soup |
|
60 | 20 | 8 | jake | A hearty, rich beef and bean chili — great on its own or loaded with toppings. | false | true | ./assets/chili.jpg |
:::photos
:::
:::ingredients
- 2 lbs lean ground beef
- 1 medium onion, diced
- 1 jalapeño, seeded and finely diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 1/2 tablespoons chili powder, divided
- 1 teaspoon ground cumin
- 1 can (14.5 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (19 oz) red kidney beans, drained and rinsed
- 1 1/2 cups beef broth
- 1 cup beer
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional)
- Salt and black pepper, to taste :::
:::instructions
- Combine ground beef with 1 1/2 tablespoons of the chili powder and mix well.
- In a large pot over medium-high heat, brown the seasoned ground beef with the onion, jalapeño, bell pepper, and garlic. Break up the meat as it cooks. Drain any excess fat.
- Add the remaining chili powder, cumin, crushed tomatoes, diced tomatoes, kidney beans, beef broth, beer, tomato paste, and brown sugar. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 45-60 minutes, stirring occasionally, until the chili has thickened to your liking.
- Season with salt and pepper to taste. Serve topped with cheddar cheese, sour cream, green onions, or cilantro. :::
:::notes
Tips
- Adding the first portion of chili powder directly to the raw beef helps bloom the spice in the fat as it browns, building a deeper flavor base.
- The beer adds richness — a lager or amber ale works well. Substitute with more beef broth if preferred.
- Simmering uncovered is key for thickening. If you want it thicker faster, mash a few beans against the side of the pot.
Toppings
- Shredded cheddar, sour cream, green onions, cilantro, sliced jalapeños, and hot sauce all work great. :::
:::card[Recipe Card] ::ingredients ::instructions :::
:::references
- Reference Recipe HERE :::