Chipotle Beef Chili

We’re still cooking our way through the ground beef from the steer.  Here’s a tasty chili recipe that actually doesn’t even call for chili powder!  The heat and flavor come from chipotle peppers in adobo sauce and ground cumin.  The stewed tomatoes and beer also add some great flavor.

Chili always benefits from sitting for a while and allowing the flavors to meld.  I cooked the chili on Monday afternoon in the Berkshires and we ate it that night when we arrived back in New York City.  It was delicious!

Chipotle Beef Chili

  • Non-stick cooking spray
  • 1 lb. lean ground beef
  • 2 cups chopped onion (2 onions)
  • 1 tablespoon cumin
  • 2 28 oz. cans stewed tomatoes (original or Mexican flavor) with juice, cut up
  • 3 to 4 coarsely chopped red and / or yellow bell peppers
  • 1 cup beer
  • 2 tablespoons chopped canned chipotle chile peppers in adobo sauce

Lightly coat a dutch oven with cooking spray and heat over medium heat.  Add the ground beef and chopped onion.  Break up with a wooden spoon and cook until beef is browned.  Drain fat, if necessary.

Add cumin to meat mixture; stir.  Cook for 1 minute.

Add tomatoes with their juices, beans, bell peppers, chipotle peppers, and the beer.  Bring to a boil.  Reduce heat and cover.  Simmer for 30 minutes.  Season with salt and pepper to taste.

Serve chili with your favorite toppings, such as grated cheese, avocado, sour cream, tortilla chips, and picked jalapenos.

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