Beef And Lamb Chili With Chipotles Recipes

CHIPOTLE BEEF CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BEEF AND LAMB CHILI WITH CHIPOTLES

Steps:

• Brown meat in a large pot over high heat. If using lean meat, add vegetable oil. When no longer pink, add onions and peppers, and cook stirring frequently,until onions are pale gold color. Add garlic and mushrooms cook until mushrooms give off liquid. Add seasonings and chipotle peppers with sauce and cook for 1 minute. Add tomatoes, lime juice, beans, and broth. Bring to a boil and add tortillas until desired consistency is reached.

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.

BEEF/LAMB CHILI

Steps:

• Instructions for the night before:.
• Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
• Place livers in a medium bowl and cover with water.
• Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
• The next day:.
• Warm oil over medium heat.
• Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
• Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
• Bring chili to a boil, then reduce heat to low and simmer for an hour.
• Enjoy!

SANTA FE CHIPOTLE CHILI

Steps:

• In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking beef and sausage into crumbles; drain., Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. Serve with toppings as desired.

BEEF CHILI WITH CHIPOTLE CHILIES AND CILANTRO

Steps:

• Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
• Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.

HEARTY CHIPOTLE BISON CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
• Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
• Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

CHIPOTLE BEEF CHILI WITH LIME CREMA

Steps:

• Heat heavy large pot over high heat.
• Add beef; saute until cooked through, breaking up meat with spoon, about 8 minutes.
• Transfer to large bowl.
• Add onions and garlic to same pot; saute until onions are tender, about 8 minutes.
• Add chili powder and saute until fragrant, 3 minutes.
• Add beef, broth, tomatoes, stout and chilies.
• Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
• Gradually stir cornmeal into chili.
• Stir in beans.
• Simmer until heated through.
• Season generously with salt and pepper.
• Can be made 1 day ahead, cover and chill, rewarm over medium heat.
• Whisk sour cream, lime juice and lime peel in small bowl.
• Season with salt.
• Spoon chili into bowls and spoon lime crema atop chili.
• Serve with chips.