Chunky Chipotle Chili

12 Jan
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The whole pot–see the 3 different types of meat? Yum.

Chili is boring.   I have never tried to come up with my own because it all tastes the same to me.  When I do make it, I’ve made the one on Melissa Joulwan’s blog for years (and it is very good), but I never get excited about chili night. 

Until now.  I guess it’s only honest to reveal my source and concede–Veronica (my pastelon and sofrito guru) graciously said I could post this, but it does feel like cheating.  I can’t help myself, time and again she just feeds me delicious, Latin-infused food.  And with my mouth full, I shamelessly say “Awesome, all my friends will love this…can I put it on my blog?”

So what’s the big deal?  It’s chili!  Well…aside from the meat trifecta, there is something so amazing about this chili…je ne sais quoi…oh yeah.  The adobo chipotles.  These can be overpowering, so more is not better.  Two plus some sauce is plenty to give it the undertones it needs to be, well, awesome.  I don’t really know what else to say, other than…Eat. This. Now.  And it couldn’t be simpler to throw together.

1 lb ground beef
1 lb italian sausage
1 lb steak, cut into 1/2” cubes
two onions (diced)
handful of garlic, minced
2 bell peppers diced
2 chipotles in adobo with a little of the sauce
2 cans diced tomatoes
large can of tomato sauce
1/2 can water
3 tbsp cumin
2 tbsp chili powder
1 tbsp coriander
salt, pepper to taste
diced green onions and cilantro for garnish and color

In a large stock pot, brown the ground beef and italian sausage.  Remove ground meat and set aside.  Brown the steak to medium rare, and set it aside.  With the remaining meat juices in the pot, sautee the onions, peppers and garlic until soft.  While those are cooking, blend the chipotles with the tomato sauce, water and spices in a blender or food processor.  Add the 3 meats back to the veggies, and pour the chipotle-tomato sauce mixture over the whole thing.  Add the two cans of tomatoes, salt and pepper.  Stir until well blended.  Simmer on low heat (1-2 bubbles per second) and garnish with green onion and cilantro if desired.

Thanks again, dear Roni.  I will make this for the rest of my life!
Leigh

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Consider using the remaining chipotles in this awesome chipotle cream sauce.  :)

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4 Responses to “Chunky Chipotle Chili”

  1. Jessica T January 20, 2014 at 8:08 pm #

    Made this for a friend who’s having a baby. Tried it before I gave it to her and had to save some for myself. My husband wouldn’t stop eating it! Thanks for sharing:)

  2. Kerry January 28, 2014 at 6:01 pm #

    Loved it Leigh (and Veronica). Since we were making it for our family (and very picky kids), I used only one chili with some sauce and 1.5tbls of the chili powder in order to tone down the spiciness. It was a hit! Thanks a ton.

Trackbacks/Pingbacks

  1. Super Bowl Snackies | the PRIME pursuit - January 31, 2014

    […] to care about football for one night a year, as it were.  My menu will include Chunky Chipotle Chili, the ubiquitous kale and brussels sprouts salad, and stove-popped olive oil and sea salt popcorn. […]

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