Chipotle Chili

Name: Chipotle Chili
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 5
Ingredients: 1 1/2 pounds lean ground beef; 2 garlic cloves, minced; 1 1/2 cups chopped onion; 2 cups beef broth, divided; 3 Tablespoons unsweetened cocoa powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon oregano; 1/2 teaspoon salt; 2 to 3 Tablespoons tomato paste; 1 (14.5-ounce) can fire roasted diced tomatoes, undrained; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can cannellini beans, rinsed and drained; 1 (7-ounce) can Chipotle Peppers in Adobo Sauce, undrained (chop 2 to 3 of the peppers into smaller pieces; use the others for something else); Optional, for garnish: Sliced green onions, shredded cheddar cheese, sour cream

by NancyC | nancy-c.com

5 Servings

1 hr 5 min

I’m a big fan of chili and I realized that I had not made any homemade chili in awhile! So I finally made a pot of this Chipotle Chili! It has a deep, rich, smoky flavor, thanks to the chipotle peppers in adobo sauce, unsweetened cocoa powder, and a little paprika.

This chili has a mildly spicy taste, but you can make it spicier by adding more chipotle peppers from the can than I did—use 2 to 3 peppers for a mildly spicy chili and 4 to 5 peppers for a spicier chili.

Regardless of how many peppers you use, use all of the adobo sauce from the can—that sauce really makes the flavor so good! You’ll also want to chop up the peppers you’re using into smaller pieces—you can do that right before you add them into the chili with the adobo sauce.

Chipotle Chili

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Recipe details

Yield 5 Servings
Time spent: Prep time: 25 Minutes Cook time: 40 Minutes Total time: 1 hr 5 min

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Ingredients

1 1/2 pounds lean ground beef
2 garlic cloves, minced
1 1/2 cups chopped onion
2 cups beef broth, divided
3 Tablespoons unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon salt
2 to 3 Tablespoons tomato paste
1 (14.5-ounce) can fire roasted diced tomatoes, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) can Chipotle Peppers in Adobo Sauce, undrained (chop 2 to 3 of the peppers into smaller pieces; use the others for something else)
Optional, for garnish: Sliced green onions, shredded cheddar cheese, sour cream

Instructions

In a 6-quart pot, cook ground beef, garlic, and onions over medium heat until meat is brown, with no pink showing. Drain off excess fat.
Stir in 1 cup of the broth, then the cocoa, cumin, paprika, oregano and salt; stirring for 1 minute. Add in the tomato paste.
Next, stir in the fire roasted tomatoes, black beans, cannellini beans, and the remaining 1 cup of broth. Add in the 2 to 3 chopped chipotle peppers with all of the adobo sauce (use the other peppers for something else). Bring everything to a boil, then reduce heat and simmer, covered, for 35 to 40 minutes.
Serve chili in bowls topped with cheddar cheese, sour cream, and/or sliced green onion, if desired (I just topped mine with sliced green onion).
NOTE: This is a mildly spicy chili. For a spicier chili, use 4 to 5 chipotle peppers from the can.

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Chipotle Chili

Chipotle Chili

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