Smoky Chipotle Chili Recipes

SMOKY CHIPOTLE CHILI

Steps:

• Cut beef Shoulder Roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
• Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender.
• Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.

SMOKY CHIPOTLE CHILI

Steps:

• Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
• Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
• Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
• Serve chili with a dab of sour cream on top of each serving.
• Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.

SMOKY CHIPOTLE CHILI

Steps:

• Wash beans thoroughly, soak overnight, and drain.
• Place beans in slow cooker. Add water and next 7 ingredients.
• Cook on LOW for 6 hours, till beans are tender.
• Brown the meat well in a frying pan for 8 minutes. Stir in tomato paste and cook 1 minute. Then add the steak, peppers, corn, tomatoes, and salt to the beans, and cook an additional 30 minutes. If desired, add more chipotle chili powder for more heat.
• Garnish with low-fat sour cream, if desired, and the fresh chopped cilantro.

EMILY'S CHIPOTLE CHILI

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.