Chipotle Chili con Carne
Kelly Senyei
16
-
27 Comments
What a weekend it was in the NFL playoff round. Three out of the four teams I was hoping would advance on the road to the Super Bowl ended up losing, leaving New England as my sole surviving team this season. Tom Brady, once again, you’re my main man. Take us to the top, Tommy.
For all those also left drowning their sorrows after 16 quarters of passing around the pigskin, this Super Bowl Chipotle Chili con Carne is for you. It’s a satisfying, stick-to-your-ribs type of chili. Less beans, more beef, and a bit of bacon fat to top it all off. And those little chocolate footballs in the background up above? You’ll have to wait until next week to get your fingers on that extra-special Super Bowl-themed sweet finale.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.
Chipotle Chili con Carne
Ingredients
- 8 slices bacon, chopped
- 4 lbs boneless beef chuck, cut into 1 1/2-inch chunks
- 2 1/2 cups diced onions
- 2 red bell peppers, diced
- 8 garlic cloves, minced
- 2 Tablespoons unsweetened cocoa powder
- 2 1/2 teaspoons ground cumin
- 1 bay leaf
- 2 (28-oz.) cans diced tomatoes in liquid
- 2 Tablespoons chopped canned chipotle chiles in adobo
- 2 (15-oz.) cans kidney beans, rinsed and drained
- Assorted toppings, such as shredded cheddar cheese, sour cream and scallions
Instructions
Cook the bacon in a large, heavy pot (such as a Dutch oven) over medium heat until browned. Transfer the bacon with a slotted spoon to a paper towel-lined plate and reserve all of the bacon drippings in the pot.
Season the beef chunks with salt and pepper. Increase the heat to medium-high and sauté the beef chunks, in 4 to 5 batches (so the pieces aren't overcrowded), in the bacon drippings for 5 minutes per batch until they're browned. Transfer the beef to a plate.
Pour off all but 3 tablespoons of fat from the pot (add vegetable oil if you don’t have enough fat left), reduce the heat to medium, and then add the onions, peppers and garlic. Sauté the vegetables, stirring occasionally, until they begin to brown, 8 to 10 minutes.
Stir in the cocoa powder and cumin and sauté for 1 minute. Return the beef, along with any juices, to the pot. Stir in the bay leaf, diced tomatoes (with liquid) and chipotles in adobo. Bring the mixture to a simmer and cover the pot.
Simmer the mixture (covered), stirring occasionally, until the beef is very tender, about 3 hours.
Uncover the pot and increase the heat to a boil. Boil the chili, stirring frequently, for 10 minutes until it thickens slightly.
Stir in the kidney beans and season with salt and pepper. Simmer the chili for 5 minutes and then stir in the reserved bacon. Serve the chili with assorted toppings.
Kelly's Notes:
While it's tempting to speed up the beef-browning process, take your time to really let each batch brown fully. It's that browning that contributes an intensely rich flavor to the chili.
This chili tastes great (and even better!) on the second day, so feel free to make it a night in advance and keep it in the fridge before rewarming and serving.
★ Did you make this recipe? Don't forget to give it a star rating below!
You Might Also Like...
How to Make Butter
Go back to the basics with a simple tutorial for how to make butter from scratch in just 5 minutes! Few foods are as satisfying to make from scratch as butter. But one of t…
No-Bake Peanut Butter Protein Balls
All you need is a few simple ingredients for this quick and healthy recipe for No-Bake Peanut Butter Protein Balls. Protein balls that taste like cookie dough? Count me…
Baked Popcorn Chicken with Honey-Garlic Glaze
Ditch the deep-fryer and preheat your oven for a finger-friendly recipe for Baked Popcorn Chicken with Honey-Garlic Glaze. When it comes to quick and easy DIY dinners, …
Healthy Breakfast Cookies
Whip up the ultimate grab-and-go morning meal with a recipe for soft and chewy Healthy Breakfast Cookies loaded with fiber and protein. What do you get when you marry the b…
Episode 20: Chef Daniele Uditi of Pizzana
Meet legendary pizza maker, Daniele Uditi! Daniele is the head chef at Pizzana in Los Angeles and a master of all things dough, sauce and cheese. Originally from Nap…
The Most Popular Recipes of 2020
Take a walk down memory lane with a roundup of the most popular recipes of 2020 on Just a Taste, plus a look back at the most memorable moments. There are few words to desc…
Comments
Post a reply