Chili with Chipotle Chilies
Description
Make this great chili for your next lunch or dinner. It makes a satisfying meal by itself, or you can serve it with grilled cheese or your favorite sandwich.
Ingredients
1 1/2 T. olive oil
1 1/2 c. onions, chopped
7 large garlic cloves, chopped
3 lb. ground chuck
4 T. chili powder
2 T. chopped canned chipotle chiles in adobo sauce
1/2 T. ground cumin
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried thyme
1/4 t. ground cinnamon
3- 14.5 oz. cans diced tomatoes in juice
1- 14 1/2 oz. can low-salt chicken broth
1- 12 oz. bottle mild lager beer
1- 6 oz. can tomato paste
2- 14.5 oz. cans kidney beans, rinsed and drained
salt and pepper, to taste
shredded cheddar cheese, optional
Directions
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Heat olive oil in a heavy, large Dutch oven over medium-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add meat and saute until brown, breaking up meat with spatula, about 5 minutes. Spoon off any grease.
Add chili powder, chipotle chilies, cumin, basil, oregano, thyme and cinnamon. Stir 2 minutes. Mix in tomatoes, chicken broth, beer and tomato paste.
Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper.
Serve. Sprinkle with cheese, if desired.