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Smoky Chipotle Chili

whenryancooks 0 Comments
Total Time: 3 hrs Difficulty: Beginner
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A hearty competition-ready chili that's perfect for cold nights and cookouts
A delicious bowl of Smoky Chipotle Chili pinit

I love this recipe because it’s easy to throw together, makes enough for several dinners, freezes well, and you can easily control the heat by adjusting the amount of chipotle peppers used.

A delicious bowl of Smoky Chipotle Chili pinit
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Smoky Chipotle Chili

Author: whenryancooks Courses: , ,
Difficulty: Beginner Prep Time 30 mins Cook Time 2.5 hrs Total Time 3 hrs
Best Season: Suitable throughout the year

Description

I love this recipe because you can easily control the amount of heat by adjusting the amount chipotle peppers you use.   Some may consider the addition of cocoa powder an odd choice, but like the foundation for a deep-rich mole, the small amount of chocolate adds a depth of flavor that is truly remarkable.  Serve with a dollop of sour cream and a few scoops of pico de gallo for a cooling contrast to the smoky heat of this chili.

Ingredients

For Chili

To Garnish

Instructions

  1. Organize and Prep

    1. Organize all your ingredients.
    2. Dice Onions and Garlic.  Measure all spices into a small bowl. Open, drain, and rinse beans.
    3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

  2. Make the Chili Base

    1. Add ground beef and ground pork to the pot, breaking them apart with a spoon. Cook until browned and cooked through.

    2. Add diced onions and minced garlic to the meat, sautéing until the onions are translucent.

    3. Stir in the tomato paste and cook for 2-3 minutes to deepen the flavors.

    4. Add the chipotle peppers, adobo sauce, chili powder, smoked paprika, ground cumin, dried oregano, and cocoa powder. Mix well to coat the meat and onions with the spices.

    5. Pour in the dark beer to deglaze the pot, scraping up any browned bits from the bottom.

  3. Combine and Simmer

    1. Add the crushed tomatoes, diced tomatoes with green chilies, black beans, kidney beans, and beef broth. Season with salt and black pepper to taste.

    2. Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1-2 hours to allow the flavors to meld together.

    3. Adjust the seasoning if needed. If you prefer a thicker chili, let it simmer uncovered for an additional 15-20 minutes.

  4. Plate and Garnish

    Serve the chili hot, garnished with chopped cilantro, shredded cheddar cheese, sour cream, pico de gallo, and sliced green onions.

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