Smoky Chipotle Chili
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Yields:
-
1/2 cup
- Serves:
- 10
ingredients
- 2 tablespoons canola oil, divided
- 1 1⁄2 lbs beef stew meat, well-trimmed and cut into 1/2 to 3/4 inch pieces
- 3 garlic cloves, minced
- 2 (14 1/2 ounce) cans diced tomatoes with green pepper and onion, undrained
- 12 ounces beer
- 2 tablespoons adobo sauce
- 1 tablespoon chipotle chile in adobo, minced
- 2 (15 ounce) black beans, rinsed
- 3 tablespoons masa harina
- reduced-fat sour cream
directions
- Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
- Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
- Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
- Serve chili with a dab of sour cream on top of each serving.
- Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.
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Reviews
-
This was super, although I did make a few changes based on what I had on hand. I used abt 3/4 lb lean ground beef, pureed tomatoes, 1/2 of a 7oz can chipotles in adobo, 1 can black beans and 1 can corn. I served this smokey, hot chili over corn bread and topped it with shredded cheese in addition to the sour cream. My husband & I loved it - thanks Carol!
RECIPE SUBMITTED BY
CarolAT
United States
I live in the great Southwest with warm (sometimes hot) days, cool evenings, and beautiful sunsets. I am married to my high school sweetheart. We have two wonderful sons who are now grown and out of the house and two wonderful grandchildren that are so much fun. I love to read, garden, and plan trips with my family and friends.
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