Chipotle Chili by @thefirefighterfoodie
Course: Friends of Instagram, Latin, Mexican, Cheesy, Skillet26
minutes30
minutesIngredients
tablespoons 2 tablespoons 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 pound ground round or ground chuck, browned and drained
tablespoons 2 tablespoons chili powder
tablespoons 2 tablespoons cinnamon powder
teaspoons 2 teaspoons sea salt
teaspoons 2 teaspoons ground cumin
teaspoon 1 teaspoon freshly ground black pepper
teaspoon 1/4 teaspoon dried basil
cup 1/4 cup worcestershire sauce
ounces 28 ounces diced tomatoes
tablespoons 2 tablespoons tomato paste
ounces 14 ounces chicken or beef broth
1 bay leaf
ounces 15 ounces pinto beans, rinsed and drained
ounces 15 ounces 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
