Ground Beef Chili With Chipotle Recipes

CHIPOTLE CHILI RECIPE

Steps:

• Heat the oil in a large pot to medium-high heat and add the ground turkey (or beef), onion and peppers. Cook them down about 10 minutes, or until the meat is cooked through and the vegetables are softened.
• Add the garlic and cook another minute, stirring.
• If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
• Add the remaining ingredients and give it all a good stir.
• Reduce the heat and cook the chili on low heat for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish. Alternatively, you can transfer everything to a slow cooker or crock pot at this stage and cook on high for 1-2 hours, or on low for 3-4 hours, until the flavors develop to your preference.
• Serve in bowls with your favorite fixin's.

CHIPOTLE BEEF AND BEAN CHILI

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.

GROUND BEEF CHILI WITH CHIPOTLE

Steps:

• Preheat a 3 quart dutch oven or large sauce pan over medium heat. Add olive oil and allow to heat up and slightly smoke.
• Add bacon and stir frequently over medium heat until the bacon starts to get crispy, about 6 - 8 minutes.
• After bacon is slightly crispy, add the ground beef, salt and pepper and stir over medium heat. It will sizzle at first and as you stir it will temper the heat. Continue cooking the beef, stirring in the bacon fat an additional 6 - 8 minutes or until browned. If the heat isn't high enough it won't brown. After it is browned, place the lid on the dutch oven and drain the excess liquid from the pot.
• Slightly reduce the heat and add onions, yellow and jalapeño peppers. Stir for 5 - 7 minutes or until they soften.
• Add the remaining ingredients, stir to incorporate, and let come to a simmer. Cover and simmer for an additional 30 minutes, stir occasionally. The chili will thicken as it simmers.
• Add salt and pepper to taste, and add your favorite toppings.

HEARTY GROUND BEEF CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.

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.

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.

CHIPOTLE BEEF CHILI WITH LIME CREMA

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.

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.

GROUND BEEF CHILI

Steps:

• In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish with chopped onion and cheese.