Chipotle Chili
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 Pounds 93% or 95% Lean Ground Beef (could sub chicken or turkey)
  • 1 Tbsp Olive Oil
  • 2 Cups Chopped Onion
  • 2 Tbsp Chopped Garlic
  • ¼ cup Chili Powder
  • 2 Cans Beef Broth (14.5 oz)
  • 1 Cup Tomato Puree
  • 3 Tbsp Tomato Paste
  • 1 Cup Dark Beer
  • 2 Tbsp Brown Sugar
  • 2 Chipotle Chilis, chopped fine (up to 5 if you like heat)
  • 2 Cans Black Beans Drained and Rinsed (15 oz)
  • Sour Cream, Shredded Cheese, Chopped Avocado, Hot Sauce as desired for garnish
Instructions
  1. Heat a dutch oven until hot, add the olive oil and brown beef in batches, this should take about 8 minutes per batch. Break down the beef as it is cooking, you don't want large chunks of beef (you want to brown the beef not boil it). Salt & Pepper. Remove beef and place in a large bowl.
  2. Strain extra fat out of dutch oven and add the onions. Salt & Pepper the onions. Cook onions for 5 minutes.
  3. Add the garlic and cook for 2 minutes.
  4. Add the chili powder and tomato paste. Stir well and cook for 2 minutes.
  5. Add the beer, beef broth, tomato purree, chipotle chilis, brown sugar, reserved beef and juices back to the dutch oven. Cover partially, reduce the heat to low and simmer for 90 minutes.
  6. Strain the fat off the top of the chili. Add the beans and cook for 5 more minutes until the beans are heated through.
  7. Serve with your favorite fixings. Can be frozen up to 3 months.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/22/chipotle-chili/