- Kevin Malone spilling his famous chili is one of the most iconic scenes in the history of The Office.
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Confession/hot take time: I prefer Parks and Recreation to The Office. Perhaps that’s actually not a hot take, to be fair, as I’m sure there’s a decent amount of people out there that feel the same way.
Whereas The Office was largely carried by the performance of Steve Carrell as Michael Scott and the construction of the jokes, Parks and Rec succeeds due to its array of characters and personalities, which, in my viewing opinion, gives me more to love as a fan. From Ron Swanson to Andy Dwyer, from Tom Haverford to April Ludgate, the supporting cast of Parks and Rec was the series’ true strength.
Now, that’s not to say as The Office didn’t boast entertaining peripheral players, as the likes of Dwight Schrute, Creed Bratton, and, of course, Kevin Malone all added to the hilarity of the beloved sitcom. In fact, some of the series’ most iconic moments, such as Kevin spilling his famous chili all over the Dunder Mifflin floor, comes courtesy of the show’s supporting characters.
Is it because no one ever reads these?? 😂 @Peacock TV
4 dried ancho chiles
2 Tbs neutral oil (vegetable, canola or grapeseed)
3 lbs ground beef (80/20 or 85/15 lean)
2 medium yellow onions, finely chopped
6 cloves garlic
1 large jalapeño, finely chopped
1 Tbs dried oregano
2 tsp ground cumin
¼ tsp cayenne pepper
2 Tbs tomato paste
2 12 oz. bottles of beer (lager or pale ale)
3 cans Pinto beans, drained and rinsed
3 cups beef stock
2 ½ cups chopped ripe tomatoes
2 Tbs kosher salt
Chopped scallions, shredded Jack cheese and sour cream for topping
– Tear ancho chiles into pieces, discarding seeds and stems. In a large heavy pot or Dutch oven, toast chiles over medium-high, stirring occasionally until very fragrant, 3 to 4 minutes. Transfer toasted ancho chiles to a food processor or spice mill and process until very finely ground. Set aside.
– Add oil to pot and heat over medium-high. Add ground beef and cook, stirring occasionally to break beef into small pieces, until well browned (about 6 minutes). Using a slotted spoon, transfer beef to a plate and set aside.
– Add onion to pot and cook briefly over medium-high until barely softened, about 2 minutes. The secret is to undercook the onions.
– Using a garlic press, press garlic directly into the pot, 1 clove at a time. Then stir in jalapeños, oregano, cumin, cayenne pepper and tomato paste. Stir and cook until fragrant, about 2 minutes. Add beer and continue to cook, stirring and scraping the pan, about 7 minutes.
– Meanwhile, put beans in a large bowl and mash briefly with a potato masher until broken up but not fully mashed.
– Add mashed beans, stock, tomatoes, salt, and cooked beef to pot. Cover and bring to a simmer. Reduce heat to low to maintain simmer and cook 2 hours so everything gets to know each other in the pot. Remove from heat, uncover and let stand at least 1 hour (can also be refrigerated 8 hours or overnight).
– Reheat gently, taste and add more salt if necessary, and serve with your favorite toppings. We recommend chopped scallions, shredded Jack cheese and sour cream.