Classic Chili with a Secret Ingredient
Classic chili with a twist. The addition of canned chipotle peppers in adobo sauce adds a kick to this classic dish.
Servings 8
Ingredients
- 1 pound ground beef prefer grass-fed
- 1 each onion chopped
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 or 2 each chipotle pepper, canned finely chopped, see notes
- 1 28 oz can fire roasted diced tomatoes prefer organic, do not drain
- 1 8 oz can tomato sauce prefer organic
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ tablespoon paprika
- 1 teaspoon garlic powder
Instructions
- In a large saucepan or soup pot, brown the ground beef.
- Add chopped onion and saute for 5 minutes.
- Add the drained beans, tomatoes, tomato sauce, chipotle pepper, and spices.
- Cover, bring to a boil, and reduce to simmer for 30 minutes, stirring occasionally. Add a small amount of water if needed.
Notes
If you like spicy chili, use 2 chipotle peppers or add more chili powder. Freeze the rest of the can of chipotle peppers in small freezer bags. Or puree leftover peppers in a food processor or blender and freeze in ice cube trays.
I place the chipotle peppers in a bowl and chop with kitchen shears.
This makes a very thick chili. If you like a thinner consistency, add a small amount of water.
I love beans! If you don't, just use one can of beans.
For a vegetarian chili, omit the ground beef and add another can of your favorite beans.
Fire-roasted tomatoes give extra flavor but feel free to use regular canned tomatoes.