Sunday, September 20, 2009

Spicy Chipotle Beef and Bean Chili

My husband has been asking me to make chili for the past month, but it wasn't chili time yet. Now that it's almost fall and the temperatures have dropped, it's chili time. This recipe is spicy and hearty and packed with beef and beans. If you like your chili with a kick, then this recipe is for you. It's perfect for a cool fall day while watching a Penn State football game.

Spicy Chipotle Beef and Bean Chili
adapted from: Hanover

2 pounds ground beef
1/2 green bell pepper, chopped
3 cloves of garlic, finely minced
1/2 teaspoon red pepper flakes
1 large can (40 oz.) kidney beans
1 large can (29 oz.) tomato sauce
2 small cans (15 oz.) chopped tomatoes with chipotle peppers
1 small can (15 oz.) black beans
1 tablespoon chili powder
1 teaspoon ancho chili powder
1 teaspoon Tabasco sauce
1/2 teaspoon cumin
1/2 teaspoon onion salt
1/4 teaspoon ground black pepper
Shredded cheese, sour cream, and tortilla strips for garnish (optional)

Brown ground beef with peppers, red pepper flakes, and half the garlic.
Drain ground beef mixture.
Add to crock pot with rest of ingredients.
Cook on high 1 hour.
Cook on low an additional 2 hours.
Serve topped with shredded cheese, sour cream, and tortilla strips.

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