Beef and Bean Chipotle Chili
Servings 8
Equipment
- Large Dutch oven
Ingredients
- 2 tbsp vegetable oil
- 1 large sweet yellow onion diced
- 1 red bell pepper diced
- 2½ tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 6 medium cloves garlic minced
- 2 chipotle peppers diced
- 1-2 tbsp adobo sauce ***sauce from the chipotle peppers
- 2 lbs 85 percent lean ground beef
- 2 15-oz cans of red kidney beans, drained and rinsed
- 2 14-oz cans of tomato sauce
- 1 14-oz can of diced tomatoes, with juice
- Sea salt and freshly cracked pepper to taste
Serving:
- Saltine crackers
- Sour cream
- Sharp cheddar cheese, shredded
- Yellow onion, diced
- Green onions, sliced
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, red bell pepper, chili powder, cumin, coriander, crushed red pepper flakes, and oregano and cook, stirring occasionally, for 3-4 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chipotle peppers, adobo sauce, and half the ground beef. Cook, stirring occasionally until beef is starting to brown, about 4-5 minutes; add the rest of the beef and cook until beginning to brown, about 4-5 minutes.
- Add the kidney beans, tomato sauce, and diced tomatoes.
- Cover with a lid and let the chili simmer for 2-3 hours, stirring occasionally. Taste and season with sea salt and freshly cracked pepper to taste.
- Serve with saltine crackers, sour cream, sharp cheddar cheese, diced onion, and green onions, if desired. Enjoy.