Sunday, January 10, 2010

Kathy's Chipotle Chili Chili

With this chilly willy weather we are having, I wanted to make some good ole' chili for dinner last night. Yes, I AM from Texas, where it is absolutely FORBIDDEN to put beans in your chili...however, that is how I like my here ya' have it.

NOTE: When adding your Chili powder and minced Chipotle Chilis, add only a little then taste afer a few minutes to be sure you don't make it too hot for your family.

Kathy's Chipotle Chili Chili

Extra Virgin Olive Oil
1 cup chopped onion
3 minced garlic cloves
1 lb. lean ground beef
1 cup chopped bell peppers
Kosher Salt
Fresh ground pepper
1/2 tsp. Chipotle Chili Powder
1 tsp. minced Chipotle Chilis in Adobo Sauce
(remove seeds and pith before mincing)
Splash of Red Wine (such as Merlot)
1 can seasoned diced tomatoes - UNdrained
2 cans of beans (your choice, mix 'em up) - drained and rinsed
Beef or Veggie Broth
1/2 - 1 cup pureed tomato or tomato sauce
Shredded Cheese (optional)
Sour Cream (optional)
Jalapeno Cheddar Cornbread (optional, but you should make it!)

Heat a little oil in a pot or large skillet. Add onion and garlic, and saute until soft and golden. Add bell peppers and beef, stir to crumble. Add all the seasonings (adjust the amounts to suit your tastes). Once meat is browned, add red wine and simmer a few minutes. Add tomatoes and beans, stir well. Add just enough broth and tomato sauce to make this juicy, but remember it's not soup, it's Chili, so keep it kinda thick but not dry. Simmer 10 minutes, taste and adjust seasonings as needed. Cover and simmer 5 more minutes.

Optional: Serve with a dollop of sour cream and a little shredded cheese. But it's really fantastic plain!

I MUST serve this with Jalapeno Cheddar Cornbread!  :)

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