Keeping with the chipotle theme, today's recipe really packs the heat. Chipotle peppers are spicy and smoky all at once, and make for a great addition to a warm bowl of chili. Technically speaking, they are a smoked chili pepper, usually jalapeño, and typically found basking in a generous amount of smoky adobo sauce. A common ingredient in Mexican and Tex-Mex cuisine, they can be found in a small can in the Mexican food section of most grocery stores.
A note about this chili - for all the spice it brings, the ingredients do not actually include any chili powder. Surprise! There are many ways to add heat to chili, and if you aren't a fan of chili powder, or chili beans, you may want to give this a go as an alternative chili recipe loaded up with veggies.
|Recipe adapted from Food Network|
THREE BEAN JALAPEÑO CHIPOTLE CHILI | Yield: 8 servings | Time: 1 hr 30 min
1 Tbsp olive oil
1 onion, diced
1 red or green bell pepper, diced
2 jalapeños, chopped
1 C carrots, diced
3 tsp ground cumin
1 pound extra-lean ground beef
1 (28-oz) can crushed tomatoes
1 (64-oz) can tomato juice
2 cans Rotel (I use 1 hot, 1 original)
1-4 cups water (adjust to your liking)
2-3 chipotle chilis in adobo sauce, minced*
2-3 tsp adobo sauce from the can of chipotles
2 tsp dried oregano
Salt and freshly ground black pepper
1 (15.5-oz) can black beans, drained and rinsed
1 (15.5-oz) can kidney beans, drained and rinsed
1 (15.5-oz) can pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream, Fritos for serving.
*NOTE: Jalapeños and chipotle chilis have a lot of heat, so if you don't like spicy, remove the seeds before adding to chili. Best advice - start small and build the heat to your liking.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, carrots and jalapeños, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring for 1 min.
Raise the heat to high and add ground beef, breaking up the meat into pieces until it is no longer pink.
Stir in the crushed tomatoes, Rotel tomatoes, tomato juice, water, chipotle and adobo sauce, oregano, salt and pepper. Simmer, partially covered, stirring from time to time, for 30 min.
Stir in the beans and cook, partially covered, 20 min. longer. Season to taste with salt and pepper.
The number one tip when it comes to this spicy chili: If you can't take the heat, GET OUT OF THE KITCHEN!
What are your favorite chili recipes?