Chipotle Taco Chili
Servings 8
Equipment
- Large Dutch oven
Ingredients
Chili:
- 2 tbsp olive oil
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 4 garlic cloves minced
- 1½ lbs. ground beef 80/20
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp chipotle chili powder
- ¼ tsp smoked paprika
- Sea salt and freshly cracked black pepper to taste
- ¼ cup tomato paste
- 1 (8-oz) can tomato sauce
- 2 (14.5-oz) cans crushed fire-roasted tomatoes
- 1 (15-oz) can of pinto beans, drained and rinsed or chili pinto beans
- 1 (15-oz) black beans, drained and rinsed
- ½ cup beef broth
- ½ cup light beer or lager or more beef broth
- 1-2 chipotle peppers in adobo sauce chopped, plus 1 tsp adobo sauce, to taste
- 1-2 tbsp Worcestershire to taste
- ½-1 tbsp brown sugar to taste
Serving:
- Sour cream
- Sharp cheddar cheese shredded
- Green onions sliced
- Fresh cilantro chopped
- Avocado or guacamole
- Hot sauce
- Pico de gallo
- Tortilla chips
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven. Add the onions and bell pepper and cook for 5-7 minutes, stirring often.
- Add the garlic and cook, stirring constantly for 1 minute.
- Add ground beef, chili powder, cumin, onion powder, garlic powder, paprika, chipotle chili pepper, smoked paprika, sea salt, and freshly cracked black pepper, and cook, breaking up the meat into crumbles, for about 5 minutes.
- Add the tomato paste and cook, stirring often, about 2 minutes.
- Finally, add tomato sauce, crushed fire-roasted tomatoes, pinto beans, black beans, beef broth, beer, chipotle peppers & adobo sauce, Worcestershire sauce, and brown sugar.
- Bring to a boil, then reduce the heat and simmer for 60-90 minutes, stirring occasionally, or until the chili thickens and flavors come together.
- Taste and adjust seasonings as necessary. Ladle into bowls.
- Serve with sour cream, cheddar cheese, green onions, cilantro, avocado, hot sauce, pico de gallo, and tortilla chips, if desired. Enjoy!