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Beef Chipotle Chili
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    Beef Chipotle Chili

  • 2 canned whole chipotle chilies in adobo or
  • 2 dried whole chipotle chilies
  • 1 cup water, boiling hot if using the dried chilies
  • 2 large onions, chopped
  • 8 garlic cloves
  • 3 tablespoons vegetable oil
  • 2 tablespoons ground cumin
  • 4 pounds ground beef
  • 1 28 ounce can tomatoes including the juice, pureed coarse
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 1/2 teaspoons dried oregano, crumbled
  • 2 teaspoons salt, or to taste
  • 1 green bell pepper, chopped
  • Two 4-ounce cans mild green chilies, drained and chopped
  • 1 tablespoon cornmeal
  • 1 19 ounce can kidney beans, rinsed and drained
  • 1/2 cup chopped fresh coriander
  • If using canned chipotle chilies, in a blender puree them with the water and reserve the puree. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling hot water for 20 minutes, and in a blender puree the mixture, reserving the puree.

    In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add cumin, and cook the mixture, stirring, for 30 seconds. Add the beef and cook the mixture, stirring and breaking up the lumps, until the meat is no longer pink. Add the reserved chipotle puree, the tomatoes, broth, bay leaf, oregano, and salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 30 minutes. Stir in the bell pepper, canned green chilies, and cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the kidney beans, coriander and remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.
    Yield: 6 to 8 servings

    From: Gourmet Magazine
    Posted By:
    Post Date:

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