What is more comforting on a cold snowy day than chili?! This recipe is a definite keeper. I really liked the flavor and the gentle kick from the chipotle peppers and there was a good meat-to-bean ratio. I made half the batch in the slow cooker and froze the other half for another time.
Chipotle Beef Chili
Recipe from Eating Light Magazine
Makes 10 servings; 325 calories/serving
3 cans (15 oz) various beans (I used red, black, and pinto)
1 can chipotle chiles in adobo sauce (only use 2 chiles plus sauce)
1 can (28 oz) diced fire-roasted tomatoes
1 medium green bell pepper, diced
1 large onion, diced
2 garlic cloves, crushed
2-3 pounds beef chuck, cut into 1" chunks
1 tablespoon ground cumin
1/2 tablespoon dried oregano
salt and pepper
shredded cheese (optional)
sour cream (optional)
chopped cilantro (optional)
In colander, drain beans and rinse well.
Remove 2 chipotle chiles from can and finely chop. Place in a large bowl with 1 tablespoon of adobo sauce. Add tomatoes, bell pepper, onions, and garlic; mix well.
In another bowl, combine beef chunks, cumin, oregano, and a pinch of salt and pepper.
In a crockpot, spread 1/2 of the tomato mixture. Add the beef, then the beans, then the remaining tomato mixture. Cover and cook on high for 5-6 hours or 8-10 hours on low.
Stir additional adobo sauce into chili if desired. Serve with shredded cheese, sour cream, and/or chopped cilantro.