This chili is the perfect dinner to get all comfy and cozy on chilly days (so much so that I thought about naming it Chilly Day Chili... but no). It's hearty and has a nice kick of heat from the chipotles without being overwhelmingly spicy. Served with cheddar garlic biscuits, this smoky chili is sure to warm up you & your family.
Chipotle Beef Chili
2 tablespoons olive oil
1 pound ground beef
3 tablespoons chili powder
5 garlic cloves, minced or pressed
1 tablespoon ground cumin
2 tablespoons smoked paprika
1 tablespoon dried oregano
1/8 teaspoon ground cinnamon
4 dried chipotle peppers*
2 red onions, diced
1/2 can tomato paste
1 (28-ounce) can diced tomatoes
1 (19-ounce) can chickpeas, drained*
In a large soup pot, heat the olive oil over medium heat. Season the beef with salt & pepper, then add it to the pot. As it's browning stir in the spices (chili powder, cumin, paprika, oregano and cinnamon).
Break the beef into fine pieces with a wooden spoon as it cooks so they're all the same size. (Getting a uniform consistency with meat and the vegetables is the goal.)
Once the meat is browned, add the vegetables (onion, garlic, tomato paste, diced tomatoes with their liquid and the chipotles). * When you cut the tops off the peppers, a lot of seeds will spill out. For a mild to moderate heat level, add only about 1/4 of the seeds. Add more for a higher heat level, but be careful!
Add the beef broth (if you don’t have broth, you can use water) and then the chickpeas. * Kidney beans are generally used in this type of chili but chickpeas offer more fiber so that's what I like to use. To make the chickpeas a bit softer (to mimic a kidney bean's mushy texture) pulse them in a food processor a couple of times after draining.
Cover the pot and allow to simmer for at least 2 hours, stirring occasionally. The longer the chili simmers, the better. In fact, chili is most flavorful the 2nd day so if you want to cook this a day ahead and refrigerate overnight, you're in for a real treat when you reheat.
Before serving, season with salt to taste. Garnish each serving with shredded cheese and sour cream. Serve with cheddar garlic biscuits for some delicious dipping.
|Time saver tip: Assemble your spices before cooking.|
|Chopping all your vegetables in advance also makes cooking go faster.|
|Watch out for those seeds!|
|Once you have all your spices and veggies prepped, this dish is basically a one-pot |
wonder. After the meat is browned you can just add everything to the pot and
put your feet up for a few hours.