Chipotle Chili is the BEST Ever

Chipotle Chili is the BEST Ever takes approximately 2 hours and 30 minutes from beginning to end. One portion of this dish contains around 32g of protein, 14g of fat, and a total of 435 calories. This recipe serves 12 and costs $2.42 per serving. 56 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a rather inexpensive recipe for fans of American food. It is brought to you by Creative Culinary. A few people really liked this main course. If you have canned black beans, cumin, garlic, and a few other ingredients on hand, you can make it. Overall, this recipe earns a great spoonacular score of 82%. 8th Annual Chili Contest: Entry #2 – Chipotle Quinoa Chili, Quick & Easy Chipotle Turkey Chili for a #SundaySupper Chili Cook-Off, and 7th Annual Chili Contest: Entry #4 – Smokey Chipotle Chili with Ranch Sour Cream + Weekly Menu are very similar to this recipe.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

4 slices thick cut bacon (6 strips if using regular bacon)

1 tsp black pepper

1/4 cup bourbon (optional)

16 oz. can black beans, drained and rinsed

16 oz. can kidney beans, drained and rinsed

16 oz. can pinto beans, drained and rinsed

15 oz. can tomato sauce

28 oz. can diced tomatoes

1/4 tsp cayenne pepper

3 Tbsp chili powder

2 Chipotle Peppers in Adobo Sauce, chopped (Note...2 peppers not 2 cans!)

2 tsp cumin

1/4 cup flat-leaf parsley, finely chopped

4 cloves garlic, minced

Green onions, finely sliced

46 oz. can V-8 juice

2 pounds lean ground beef

2 Tbsp molasses

1 onion, chopped

1 red bell pepper, chopped

1 tsp salt

Shredded cheese

Sour cream (you can substitute plain yogurt)

Equipment:

pot

bowl

Cooking instruction summary:

In a large pot, cook the ground beef over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain any grease from the pot and add the bacon. Cook until firm but not crisp. Remove all but 2 Tablespoons of fat from the pot and add the onion, red bell pepper, garlic, Chipotle peppers, and parsley and cook over medium heat, stirring occasionally, until onions are fragrant and softened (about 5 minutes). Turn heat to low and add the chili powder, cumin, oregano, salt, pepper and cayenne pepper. Stir until combined and saute on low for 2 more minutes.Put the ground beef back into the pot. Add the V-8 juice, bourbon, molasses, diced tomatoes, tomato sauce, kidney beans, pinto beans and black beans to the pot. Slowly bring to a boil and then turn heat down to medium low, cover with some venting and simmer for 2 hours; stirring occasionally. If sauce needs to thicken a bit, remove lid and cook for another 15-20 minutes.Serve warm with cheese, sour cream and chopped green onions.

 

Step by step:


1. In a large pot, cook the ground beef over medium-high heat until no longer pink.

2. Transfer the meat to a bowl.

3. Drain any grease from the pot and add the bacon. Cook until firm but not crisp.

4. Remove all but 2 Tablespoons of fat from the pot and add the onion, red bell pepper, garlic, Chipotle peppers, and parsley and cook over medium heat, stirring occasionally, until onions are fragrant and softened (about 5 minutes). Turn heat to low and add the chili powder, cumin, oregano, salt, pepper and cayenne pepper. Stir until combined and saute on low for 2 more minutes.

5. Put the ground beef back into the pot.

6. Add the V-8 juice, bourbon, molasses, diced tomatoes, tomato sauce, kidney beans, pinto beans and black beans to the pot. Slowly bring to a boil and then turn heat down to medium low, cover with some venting and simmer for 2 hours; stirring occasionally. If sauce needs to thicken a bit, remove lid and cook for another 15-20 minutes.

7. Serve warm with cheese, sour cream and chopped green onions.


Nutrition Information:

Quickview
434k Calories
31g Protein
14g Total Fat
43g Carbs
24% Health Score
Limit These
Calories
434k
22%

Fat
14g
22%

  Saturated Fat
6g
41%

Carbohydrates
43g
15%

  Sugar
20g
22%

Cholesterol
73mg
25%

Sodium
1157mg
50%

Alcohol
1g
9%

Get Enough Of These
Protein
31g
63%

Phosphorus
432mg
43%

Vitamin K
43µg
42%

Fiber
9g
40%

Vitamin B12
2µg
39%

Zinc
5mg
39%

Manganese
0.75mg
37%

Potassium
1196mg
34%

Vitamin B6
0.68mg
34%

Vitamin A
1705IU
34%

Iron
6mg
34%

Vitamin C
27mg
34%

Vitamin B3
6mg
33%

Selenium
22µg
32%

Calcium
254mg
25%

Magnesium
101mg
25%

Copper
0.49mg
24%

Vitamin B2
0.4mg
23%

Vitamin E
2mg
19%

Vitamin B1
0.28mg
19%

Folate
72µg
18%

Vitamin B5
1mg
12%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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