Chipotle Chili
by Tess Leach
90 minutes | Serves 3-4
Years ago, our whole team at the Chico went to a friend’s house for a meal. He’d invited us over to celebrate after we all finished a big project together. I had been to his house before, but not in years – not since it was his grandparents’ home. Everything in the house had a story, from the worn leather mat on the coffee table, marked with years of coffee rings and piled high with books, to the shelves deep with photos and a playroom complete with an outfitted canvas tent for his son.
When it was time for dinner, he served the most incredible chili—one he later told me he’d thrown together one day when he had nothing else to eat. It stuck with me, and ever since, a version of it has been my go-to. This chili has a kick, so if you’re less of a fan of spice, feel free to cut back on the chipotle peppers or red chili.
INGREDIENTS
- 1 tbsp olive oil
- 1/2 onion, diced
- 2 garlic cloves, smashed and finely diced
- 1 lb ground beef
- 1 (7 oz) can chipotle peppers in adobo sauce, roughly chopped
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp cumin
- 2 tsp ground red chili
- 1 ½ tsp fresh oregano leaves, finely chopped. Alternatively ½ tsp dried oregano.
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can red kidney beans, drained
- ½ cup beef broth
- 1 bay leaf
Step One
Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and garlic, cooking until softened and lightly browned.
Step Two
Add the ground beef, breaking it apart with a spoon, and cook until browned.
Step Three
Stir in the chopped chipotle peppers along with the sauce from the can. Swirl a bit of water in the empty can to capture any remaining sauce and pour it in.
Step Four
Sprinkle in the salt, pepper, cumin, chili powder, and oregano, stirring well to coat the meat in the spices.
Step Five
Add the diced tomatoes and drained beans, stirring to combine.
Step Six
Increase the heat to high and pour in the beef broth. Toss in the bay leaves. Once the mixture reaches a gentle boil, cover, reduce the heat to low, and let it simmer for about an hour, stirring occasionally.
Step Seven
Remove the bay leaves before serving. Serve hot with your favorite cornbread (here’s mine) and a side of Greek yogurt, chopped onions, Fritos, or your favorite chili toppings.
