Chipotle Chili


Chilis are great because they are easy to make and hard to mess up. You can easily adjust the spice level to your liking or just add a dollop of sour cream and you’re good to go. Chili is solid camping food. Pair it with chips and/or a cornbread and you have a great meal.

The chipotle chili and adobo sauce in this chili brings a nice mellow heat, strong enough to taste and warm your belly, but not so hot that it lights your nose hairs on fire.

It has three kinds of beans, giving each bite a slightly different flavor. However, if you’re partial to a particular bean, you could use all the same beans and this chili would still taste great.

Start to finish, this takes about 90 minutes to get this chili on the table, which means plenty of time to make a cornbread to go with it.


6 quart (12-inch) Dutch oven or pot

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef
1 can (28 ounces) crushed or diced tomatoes
2 cups water
1 chipotle chili in adobo sauce, minced
2 teaspoons adobo sauce from the jar of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) pinto beans, drained and rinsed

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring for 1 minute. Add the ground beef; raise the heat and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season to taste, with salt and pepper.

Serves 8 (1 1/4 cup servings)

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