Quite simply, if you make this recipe and have friends over, THEY WILL HAVE SECONDS!! The spiciness of the Chipotle Peppers is rather subdued and doesn't over take the recipe. They participate in the symphony of flavors that are in this chili. I serve with the large "scoops" fritos or jalapeno cornbread. This will make enough for 4 people to have a bowl and enough for leftovers the next day, or seconds...
Ingredients:
- 2 tblsp olive oil
- large yellow onion, chopped
- 1 red or green pepper, chopped
- 5 chipotle peppers in adobo sauce, chopped
- 5-6 garlic cloves, minced
- 1 lb ground sirloin or a higher end meat. (I just feel that the chili is better with a leaner higher grade beef but this can be up to you)
- 2 to 3 tblsp chili powder
- 2 tsp sea salt
- 2 to 3 tsp ground cumin
- t tsp freshly ground black pepper
- 1/4 tsp dried basil
- 1 12 oz. bottle Guinness or another dark beer
- 1/4 cup Worcestershire sauce
- 1 28 oz. can fire roasted diced tomatoes (try hunt's or rotel)
- 2 tblsp tomato paste
- 2 (14. 0z) chicken or beef broth
- 1 bay leaf
- 2 15 oz. black beans
Garnished: Fritos (as stated above) pepper jack cheese and sour cream
Preparation:
Heat oil in a big sauce pan or a dutch oven over medium heat; add onion. Reduce heat to low, and cook the onion 10 minutes or until tender, stirring occasionally. Add bell pepper and cook 5 minutes. Add chipotle peppers and garlic, cook one minute. Add beef and next 5 ingredients. Stir in beer and simmer about 2 minutes. Stir in Worcestershire sauce and next 4 ingredients. Bring to a low boil and reduce heat to medium to medium low. Simmer, uncovered, 30-40 minutes. Add beans, stir, and continue to simmer until liquid has reduced slightly and the chili has become thicker. (After adding beans, I usually simmer another 30-45 minutes).
Enjoy!!
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