Yesterday the kids wanted tacos for dinner and The Mr. wanted chili. It seemed like a lot of the same thing in two days, but I went ahead and obliged opting for turkey tacos last night and beef and bean chili tonight. What can I say, I got off easy these past two days with cooking honestly!
True to form I used a couple of different recipes and created my own adding things here and there and I have to say, while my chili is always good, this one had more depth of flavor than the rest I’ve made. I will mention that while it’s not blow your brains out hot, this is not for the faint of heart when it comes to heat. Keep in mind when garnishing with sour cream and cheese that will reduce the heat on the back end.
A note about the chipotle peppers in adobo. I’m not sure who this relatively small can is designed for but I can tell you even though it’s a small can, it’s a lot. The last time I had a recipe that called for these, I froze the remainder, thawed them a bit, took out two peppers and that is what I used in this recipe. I stuck the rest back into the freezer even still!
As always, I try to use organic ingredients whenever possible. That however is your choice. I just enjoy them more. : )
1- 1/4 ground beef (we used 80%)
2 – 14 ounce cans of chopped tomatoes (I use Muir Glen organic / one can regular and one can fire roasted)
1 – 14 ounce organic red kidney beans or black beans/ rinsed and drained
2 chipotle peppers in adobo sauce roughly chopped
1 medium onion finely diced
1 green pepper finely diced
4 cloves garlic finely minced
2 tablespoons EVOO
2 teaspoons ground cumin
1/2 -1 teaspoon chili powder (use less if you are not into spicy chili)
1/2 teaspoon sweet paprika
1 teaspoon ground pepper
1 teaspoon sea salt
Chopped cilantro optional garnish
Chopped green onion optional garnish
Sour cream optional garnish
Grated cheddar cheese optional garnish
Sliced avocado optional garnish
Start with your EVOO in a deep pan on medium heat, add your onions and peppers and cook till translucent. Add cumin and mix well. Add your ground beef to pan with garlic and chopped chipotle peppers in adobo and cook till the meat is no longer pink.
Add tomatoes and beans, salt and pepper, paprika and chili powder. Reduce heat to low . Cover and simmer about 45 minutes to develop the flavor.
Serve with a garnish of cilantro, sour cream, cheese and avocado.