CHIPOTLE CHILI CON CARNE
Chipotle Chili con Carne is a satisfying, stick-to-your-ribs chili featuring less beans, more beef, and a bit of bacon to top it all off.
Provided by Kelly Senyei
Time 4h15m
Number Of Ingredients 12
Steps:
- Cook the bacon in a large, heavy pot (such as a Dutch oven) over medium heat until browned. Transfer the bacon with a slotted spoon to a paper towel-lined plate and reserve all of the bacon drippings in the pot.
- Season the beef chunks with salt and pepper. Increase the heat to medium-high and sauté the beef chunks, in 4 to 5 batches (so the pieces aren't overcrowded), in the bacon drippings for 5 minutes per batch until they're browned. Transfer the beef to a plate.
- Pour off all but 3 tablespoons of fat from the pot (add vegetable oil if you don't have enough fat left), reduce the heat to medium, and then add the onions, peppers and garlic. Sauté the vegetables, stirring occasionally, until they begin to brown, 8 to 10 minutes.
- Stir in the cocoa powder and cumin and sauté for 1 minute. Return the beef, along with any juices, to the pot. Stir in the bay leaf, diced tomatoes (with liquid) and chipotles in adobo. Bring the mixture to a simmer and cover the pot.
- Simmer the mixture (covered), stirring occasionally, until the beef is very tender, about 3 hours.
- Uncover the pot and increase the heat to a boil. Boil the chili, stirring frequently, for 10 minutes until it thickens slightly.
- Stir in the kidney beans and season with salt and pepper. Simmer the chili for 5 minutes and then stir in the reserved bacon. Serve the chili with assorted toppings.
Nutrition Facts : Calories 540 kcal, Carbohydrate 8 g, Protein 47 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 171 mg, Sodium 398 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
NO TOMATO CHILI
This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)
Provided by GOZMURPH
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
- Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.
Nutrition Facts : Calories 900.3 calories, Carbohydrate 40.8 g, Cholesterol 190.2 mg, Fat 56.4 g, Fiber 10.3 g, Protein 56.9 g, SaturatedFat 25.7 g, Sodium 1108.7 mg, Sugar 3.3 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
CHILI NON CARNE
You won't miss the meat in this zesty chili, which gets its fantastic flavor from veggies, beans and a nice blend of seasonings.-Janis Winfrey, Beulah, North Dakota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.
Nutrition Facts :
CHIPOTLE CHILI NON-CARNE
My absolute favorite chili! And so easy to make, especially if you have chopped peppers and onions in the freezer. From Vegetarian Times, Nov 2001. After 10 years, my copy is about to give up the ghost, so thought I better put it somewhere safe :)
Provided by grrltrouble
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes.
- Add bell pepper and corn, and cook, stirring often, 2 minutes.
- Stir in chipotle powder, chili powder, cumin, and oregano and cook 1 minute.
- Stir in beans, tomatoes, and 3/4 cup water.
- Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add water.
- If desired, dress with shredded cheese, sour cream before serving.
Nutrition Facts : Calories 293.5, Fat 2.5, SaturatedFat 0.5, Sodium 33, Carbohydrate 55.6, Fiber 16.9, Sugar 3.5, Protein 16.7
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