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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 18 |
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Looking for a new and different chili recipe? This easy to make smoky chipotle chili is it. Serve this savory chili with a green salad and cornbread on a cold evening to warm you, your family or guests up. The recipe came from a Southwest Parent magazine. 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:
1. Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
2. 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.
3. Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
4. Serve chili with a dab of sour cream on top of each serving.
5. Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.
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