Ten minute chipotle spiced beef and bean chili

Dinner tonight, February 19, 2014
One of my favourite chili’s , smoky and kind of sweet, serve with plain nachos and extra jalapeño’s for the ones their want it extra spicy.
4 Servings

  • 1 lb. lean ground beef
  • 1 onion, chopped
  • 2 chipotle peppers in adobo sauce
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 2 tablespoons reduced beef stock
  • 2 teaspoons ground cumin
  • ¾ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 3 teaspoons hot pepper sauce
  • ¼ cup shredded Cheddar cheese
  • salt to taste - optional

1) In a food processor chop the onion and chipotle.

2) In a large sauté pan, brown ground beef with onion and chipotle mix.

3) Add the reduced beef stock ( you can use bouillon ) and let it boil till almost evaporated .

In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans, Kosher salt, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.

5) Let is simmer on low heat for 20-30 min.

Serve with nachos and extras jalapeños for those their want it a bit more spicy.

Nutritional notes:
Approx. calories per serving 539

Conversion calculator
blog comments powered by Disqus