Smoky Chili
Chili is great all year round and doesn’t have to be just a cold weather staple. I make it constantly and make large batches so I have extra to freeze. Obviously its great for dinner, but I love having it on hand for an easy lunch to take to work. My husband loves smoky and spicy flavors. Smoked paprika and chipotles in adobo accomplish this. Be careful…those chipotles are hot! I usually use just the sauce in this recipe so it’s still enjoyable for a spice wimp like me. I infuse my chicken stock with the remaining chipotles. If you want more heat, mince the chipotles and add them to the chili.
This recipe feeds a lot of people and doesn’t cost much to make. I make my own chicken stock in the pressure cooker with the remaining chipotles. I am always looking for dishes that freeze well and can be made ahead. This recipe can be tweaked each time you make it. Poblano peppers or roasted red peppers make a great substitute for the bell pepper and ground turkey instead of beef will help keep the chili lean. When I’m not looking for as much heat I leave out the adobo. Vegetarian variation? Leave out the beef, use vegetable stock and add more beans. This chili recipe is meant to spark your own creativity. It’s great as is, but there are endless ways to make it your own.
Smoky Chili
1 lb lean ground beef
1 tablespoon olive oil
1 red, yellow or green bell pepper, diced
1 medium yellow onion, diced
6 oz tomato paste
1 bay leaf
2 tablespoons ground cumin
1 tsp chile powder
2 teaspoons smoked paprika
1 tablespoon taco seasoning
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon adobo sauce
4 cups low-sodium chicken stock
28 oz tomato purée
14 oz pinto beans
14 oz cannellini beans
14 oz black beans
Sour cream, grated cheddar cheese & cilantro for serving
Sauté the ground beef until browned and cooked most of the way through. Remove the beef from the pan and drain off all of the fat. Set aside.
Heat olive oil and once hot add bell pepper and onion. Sauté until softened.
Add tomato paste and allow it to melt down. Continue by mixing in all of the spices, adobo sauce and ground beef.
Slowly stir in chicken stock and tomato purée. Simmer for about 45 minutes.
Once the chili has simmered and thickened slightly, add the beans and simmer until ready to serve.
Serve chili with sour cream, grated cheddar and cilantro.
This recipe makes about 8 servings.
