Chipotle Chili by @thefirefighterfoodie
Course: Friends of Instagram, Latin, Mexican, Cheesy, SkilletServingsservings
Prep time
26
minutesCooking time
30
minutesCalorieskcal
Ingredients
tablespoons 2 olive oil
1 large yellow onion, chopped
1 red or green bell pepper, cored, seeded, and diced
3 chipotle peppers in adobo sauce, minced
4 garlic cloves, minced
pound 1 ground round or ground chuck, browned and drained
tablespoons 2 chili powder
tablespoons 2 cinnamon powder
teaspoons 2 sea salt
teaspoons 2 ground cumin
teaspoon 1 freshly ground black pepper
teaspoon 1/4 dried basil
cup 1/4 worcestershire sauce
ounces 28 diced tomatoes
tablespoons 2 tomato paste
ounces 14 chicken or beef broth
1 bay leaf
ounces 15 pinto beans, rinsed and drained
ounces 15 kidney beans, rinsed and drained
Garnishes: grated Cheddar cheese, sour cream
INSTRUCTIONS
- Heat oil in a Victoria Cast Iron Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring occasionally, 10 minutes or until tender.
- Add bell pepper, and cook 5 minutes.
- Add chipotle pepper and garlic; cook about 1 minute.
- Add beef and next 5 ingredients. And simmer about 2 minutes.
- Stir in Worcestershire sauce and next 4 ingredients. Bring to a low boil, and reduce heat to low. Simmer, uncovered, 30 minutes.
- Add beans, stir, and continue to simmer 10 minutes or until liquid has reduced slightly. Remove bay leaf. Garnish, if desired.
Notes
- This recipe is brought to you by our friend and cast-iron lover @thefirefighterfoodie. Check out his instagram here: @thefirefighterfoodie and his website here: thefirefighterfoodie.com
