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Chipotle Beef Chili

Chipotle Beef Chili
Photo by James Baigrie

Ingredients

  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 red or green bell pepper, cored, seeded, and diced
  • ¼ cup Worcestershire sauce
  • 1 (28-ounce) can diced tomatoes
  • 1 large yellow onion, chopped
  • 2 tablespoons olive oil
  • + 20 more ingredients
    • 1 teaspoon freshly ground black pepper
    • Garnishes: grated Cheddar cheese, sour cream
    • 4 garlic cloves, minced
    • ¼ teaspoon dried basil
    • 1 red or green bell pepper, cored, seeded, and diced
    • 2 tablespoons tomato paste
    • 3 chipotle peppers in adobo sauce, minced
    • 1 (15-ounce) can pinto beans, rinsed and drained
    • 1 to 2 teaspoons sea salt
    • 1 (12-ounce) bottle dark beer (optional)
    • 2 to 3 teaspoons ground cumin
    • ¼ cup Worcestershire sauce
    • 1 (28-ounce) can diced tomatoes
    • 1 pound ground round or ground chuck, browned and drained
    • 1 (15-ounce) can kidney beans, rinsed and drained
    • 2 (14-ounce) cans chicken or beef broth
    • 1 bay leaf
    • 2 to 3 tablespoons chili powder
    • 1 large yellow onion, chopped
    • 2 tablespoons olive oil

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...

View full recipe at My Recipes

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