Chipotle Beef Chili

James Baigrie
This chili is also delicious made with ground chicken, turkey, or pork instead of--or combined with--the beef. You can also omit the meat entirely. I like using a combination of any of the following beans: navy, great Northern, cannellini, black, garbanzo, adzuki. Use canned beans with low or no sodium.

Yield:

Makes 2 1/2 quarts

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 1 Hours

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
1 red or green bell pepper, cored, seeded, and diced
3 chipotle peppers in adobo sauce, minced
4 garlic cloves, minced
1 pound ground round or ground chuck, browned and drained
2 to 3 tablespoons chili powder
1 to 2 teaspoons sea salt
2 to 3 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
1 (12-ounce) bottle dark beer (optional)
1/4 cup Worcestershire sauce
1 (28-ounce) can diced tomatoes
2 tablespoons tomato paste
2 (14-ounce) cans chicken or beef broth
1 bay leaf
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Garnishes: grated Cheddar cheese, sour cream

Preparation

Heat oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring occasionally, 10 minutes or until tender. Add bell pepper, and cook 5 minutes. Add chipotle pepper and garlic; cook about 1 minute. Add beef and next 5 ingredients. Stir in beer, and simmer about 2 minutes. Stir in Worcestershire sauce and next 4 ingredients. Bring to a low boil, and reduce heat to low. Simmer, uncovered, 30 minutes. Add beans, stir, and continue to simmer 10 minutes or until liquid has reduced slightly. Remove bay leaf. Garnish, if desired.

Note:

Sara Foster,

October 2005