It’s the most wonderful time of the year - chili season!
I do a lot of chili variations throughout the year, but this Beef & Black Bean Chili with Chipotle Peppers ranks high on my list of comfort foods. Big chunks of whole tomatoes, spicy, smoky chipotle peppers and lean ground beef…what more could you ask for in a chili, really?!
Beef & Black Bean Chili with Chipotle Peppers
Makes 4 servings
Prep time: 15 minutes
Cook time: 30 minutes to 1 hour
Chipotle Pepper Sauce
2 red bell peppers, roasted, or 1 jar roasted red peppers
1 can chipotle peppers in adobo
1 cup beef broth
Juice of 1 lime
Black Bean Chili
1 pound lean ground beef
1 small white onion, finely diced
1 small red onion, finely diced
3 cloves garlic, finely diced
1 tablespoon cumin
2 tablespoons chili powder
6 ounces light beer
1 15 ounce can black beans, drained and rinsed
2 15 ounce cans whole tomatoes
Salt and pepper to taste
Optional toppings: diced red onion, cheddar cheese, Greek yogurt, cilantro leaves, fresh lime juice, tortilla chips
Make Chipotle Pepper Sauce
In a blender or food processor, combine roasted red peppers, 1 chipotle pepper, beef broth and lime juice, blend until smooth. Make sure to give it a taste at this point, as the final result is really dependent on how spicy you like your chili. I recommend starting with one chipotle pepper and adding from there if you need more spice. For reference, I ended up using about two whole chipotles and my husband didn’t complain. If you’re sensitive to heat, start with half a chipotle pepper, or maybe just a little spoon of adobo. If you’re sharing with the kiddos, you may want to omit the chipotles altogether.
Brown beef in a large pot over medium-high heat, 8 to 10 minutes. Add garlic and onion to pot, sauté over medium heat until onion is translucent and garlic is fragrant. Add cumin, chili powder, salt and pepper, continue to sauté for 1 minute. Add beer, black beans and tomatoes and bring to a boil, stirring occasionally to break up tomatoes. Add your chipotle pepper sauce, reduce heat and simmer, covered, for 30 minutes, or up to 3 hours - whatever you have time for!
I like to taste one more time before removing from heat, adding any additional salt and pepper, or even an extra squeeze or two of lime juice. Serve with you favorite chili accoutrements!