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Smoky Chipotle Chili

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, H, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds boneless beef chuck pot roast, cut into 1/2-inch pieces

  2. 2 tablespoons vegetable oil - divided use

  3. 1 teaspoon salt

  4. 3 cloves garlic, minced

  5. 2 (14 1/2-ounce) cans diced tomatoes with green peppers and onions, undrained

  6. 1 (12-ounce) bottle beer

  7. 2 tablespoons adobo sauce from chipotle peppers

  8. 1 tablespoon minced chipotle peppers in adobo sauce

  9. 1 (15-ounce) can black, kidney or pinto beans, rinsed, drained

  10. 3 tablespoons masa harina* Sour cream for accompaniment

Instructions Jump to Ingredients ↑

  1. Cut beef pot roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.

  2. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.

  3. Stir in beans and masa harina*; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.

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