Another winner found by sister Cathleen in an old issue of a Good Housekeeping magazine, the same one that featured the Pomegranate Margaritas. We had this the night of the Super Bowl at her house, but I had eaten so many appetizers that I didn’t really get to sample as much of this as I would have liked so I put it on my weekly menu.
It just so happened that my husband conveniently scheduled band practice at 4:00 on a Sunday. I knew this would be the perfect thing to feed the guys. I put it in the crockpot at noon and it was ready to eat at 6:00 just when they needed a little bit of a break. I ended up cutting the recipe in half and there was still leftovers after feeding four people (the original recipe is below, you can do the math).
I am not much of a spicy person, but the heat in this chili is the perfect amount. The meat falls apart over the cooking time and makes it so tender and juicy. If you are looking to change up your chili routine this is a nice alternative since it has a Mexican flair to it. I am sure you could easily swap out the beef for chicken or pork and it would be just as delicious. Look for the homemade bread tomorrow that I served alongside this for dipping.
Slow- Cooker Chipotle Beef Chili
What you’ll need:
4 can(s) (15 to 19 ounces) beans, preferably assortment of pinto, black, and red beans
1 can(s) (7 ounces) chipotle chiles in adobo
2 can(s) (28 ounces each) diced fire-roasted tomatoes
2 large (10 to 12 ounces each) onions, finely chopped
2 medium (6 to 8 ounces each) medium green peppers, finely chopped
4 clove(s) garlic, crushed with press
5 pound(s) beef chuck, cut into 1-inch chunks
2 tablespoon(s) ground cumin
1 tablespoon(s) dried oregano
Salt and pepper
1 cup(s) shredded Monterey Jack cheese
1 cup(s) reduced-fat sour cream
1 cup(s) packed fresh cilantro leaves, coarsely chopped
2 limes, cut into wedges
What you’ll do:
In large colander, drain beans. Rinse well and drain again. Remove 2 chiles from can of chipotle chiles in adobo and finely chop. Place chiles in large bowl with 2 teaspoons adobo. Reserve another 4 teaspoons adobo for cooked chili. Store remaining chiles and adobo for another use. To the large bowl with chiles and adobo, add tomatoes, onions, peppers, and garlic; mix well.
In another large bowl, combine beef, cumin, oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Turn beef to coat with seasoning mixture. In each of two 7-quart slow-cooker bowls, spread a generous layer of tomato mixture. Divide beef, then beans, between slow-cooker bowls and top with remaining tomato mixture. Cover slow cookers with lids and cook as manufacturer directs on high setting 6 hours.
Using a slotted spoon, transfer solids to large serving bowl. Transfer cooking liquid from slow-cooker bowls to 8-cup liquid measuring cup. Remove and discard fat. Pour off and discard all but 4 cups cooking liquid. Stir the reserved adobo into cooking liquid in cup; pour over chili in bowl and stir to combine. Serve with your choice of any of the following: Monterey Jack, sour cream, cilantro, and limes on the side.
Source: Good Housekeeping