Chipotle Beef Chili
Author: Coastal Living
Recipe type: Main Course
Serves: 2-1/2 quarts
Whip up this hearty chili for your next weeknight dinner. Canned chipotle peppers and dark beer make this simple dish extra flavorful.
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
¼ teaspoon dried basil
1 (12-ounce) bottle dark beer (optional)
¼ 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
Instructions
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 with cheese, sour cream, green unions and chopped green peppers.
Author: Coastal Living
Recipe type: Main Course
Serves: 2-1/2 quarts
Whip up this hearty chili for your next weeknight dinner. Canned chipotle peppers and dark beer make this simple dish extra flavorful.
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
¼ teaspoon dried basil
1 (12-ounce) bottle dark beer (optional)
¼ 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
Instructions
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 with cheese, sour cream, green unions and chopped green peppers.
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