SMOKY CHIPOTLE CHILI
Your friends will rave for this beef chili packed with layers of flavors including beer, smoky chipotle peppers, and black beans.
Provided by BIWFD
Categories Soup
Time 2h30m
Yield Makes 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330
CHIPOTLE BEEF AND BEAN CHILI
Chipotle Beef and Bean Chili is smoky, spicy with layers of flavor and soon to become your go-to chili recipe! Best of all, it makes plenty so it's perfect for a casual get-together or to freeze some for later!
Provided by By: Carol | From A Chef's Kitchen
Categories Soups and Stews
Time 2h
Number Of Ingredients 30
Steps:
- Heat the oil in a large Dutch oven over medium-high heat.
- Add the onion, reduce heat to medium-low and cook for 5-7 minutes or until beginning to soften.
- Add the celery, Poblanos and red bell pepper. Cook for 4-5 minutes or until softened.
- Add the garlic and cook for 1 minute or until fragrant. Set aside.
- Heat a large skillet over medium-high heat. Add the ground chuck, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown well, breaking up the meat as you go until no longer pink. Drain off all excess fat.
- Transfer the browned meat to the Dutch oven. Sprinkle the spices over the meat and stir well.
- Add the beef broth, crushed tomatoes, tomato puree, diced tomatoes with green chiles.
- Measure out approximately 1 cup water and rinse out the cans of tomatoes and add the liquid to the Dutch oven.
- Add the chopped chipotle chiles, the adobo sauce and the beans.
- Bring to a boil, reduce heat to low, partially cover and simmer, stirring occasionally for 1 hour.
- Let stand for 15-20 minutes. Season to taste with salt, black pepper and a pinch of sugar if needed.
- Serve with garnishes of choice: Cheese, tortilla chips, sour cream, cilantro, jalapeno, avocado, onion/scallion and lime wedges.
Nutrition Facts : ServingSize 1, Calories 574 kcal, Carbohydrate 15 g, Protein 35 g, Fat 42 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 129 mg, Sodium 648 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 22 g
CHIPOTLE BEEF CHILI
I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 668mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
PAT'S FAMOUS BEEF AND PORK CHILI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
CHIPOTLE BEEF CHILI WITH LIME CREMA
Categories Bean Beef Potato Vegetable Sauté Lime Ground Beef Red Wine Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté 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. Spoon lime crema atop chili. Serve with chips.
MEXICAN BEEF CHILLI
A delicious one-pot of spicy braised beef is a great, stress-free way to fill up a hungry crowd
Provided by Good Food team
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.
- Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it's fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.
- Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.
Nutrition Facts : Calories 551 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 69 grams protein, Sodium 1.7 milligram of sodium
EMILY'S CHIPOTLE CHILI
The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.
Provided by emily.weaver.brown
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 23.5 g, Cholesterol 99.5 mg, Fat 24.9 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 9 g, Sodium 1475.9 mg, Sugar 8.3 g
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.
CHIPOTLE BEEF CHILI WITH LIME CREMA
This is one of the easiest and tastiest chili recipes I have ever made! With the modern addition of smoked jalapenos (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic -- hot, hearty and filling. Compliments of Bon Appetit.
Provided by Grace Lynn
Categories Meat
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 865, Fat 49.9, SaturatedFat 21.3, Cholesterol 180.9, Sodium 1361.2, Carbohydrate 45.4, Fiber 14.2, Sugar 4.4, Protein 59.5
CHIPOTLE-BLACK BEAN CHILI
This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 7h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
CHIPOTLE STEAK CHILI
From Better Homes & Gardens "New Cookbook". You know, the big red (plaid cover) 5-ring binder one. I upped the chili powder here from 2 tablespoons to 4, but you may want to stick with 2. We like it chili-y! To make this slightly less healthy, which (evidently) is my eternal quest, make sure to add lots of cheddar cheese and sour cream. And avocado. And onion. And a big glass of milk. *murp* And maybe, on the side, a timely appointment in the cardiac department. No, seriously, it's not that unhealthy.
Provided by Sandi From CA
Categories Steak
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cut beef into ¾" cubes.
- In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
- Remove meat, reserving drippings in pan.
- Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
- Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
- Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
- Bring to boiling; reduce heat.
- Simmer, covered, about 1 hour or until the meat is tender.
Nutrition Facts : Calories 318.5, Fat 12.3, SaturatedFat 3.7, Cholesterol 56.2, Sodium 814, Carbohydrate 30.3, Fiber 8.4, Sugar 8.7, Protein 23.9
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