1 canned chipotle chile in adobe sauce, seeded and chopped
3 Tbsp chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
salt and pepper
2 lbs ground beef
2 14 oz cans diced tomatoes
2 15 oz cans kidney beans (Do not Drain)
1 bay leaf
Canned Fried Onions, for topping
Instructions
Make the chili- Heat the vegetable oil in a large pot or Dutch Oven
over medium-high heat. Add the onion, bell pepper and jalapenos
and cook, stirring occasionally, until softened, about 5 minutes.
Add the tomato paste, chipotle, chili powder, cumin, coriander and
oregano. Continue cooking, stirring occasionally, until the
vegetables are well coated, adding 1 to 2 Tbsp water if the mixture
gets too dry, about 3 minutes.
Add the beef, season with salt and pepper and cook, stirring and
breaking up the meat, until no longer pink, about 3 minutes. Add
the tomatoes, beans, bay leaf, 1 Tbsp salt and 1 cup water. Bring to
a simmer, then reduce the heat to medium-low. Continue cooking,
stirring occasionally, until thickened, 40 to 45 minutes. Remove the
bay leaf; season the chili with salt.
Meanwhile make the Ranch Sour Cream (See Recipe). Ladle the chili
into bowls; top with the ranch sour cream and fried onions.
Originally Submitted
5/15/2015
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