Slow Cooked Chipotle Chili
Easy and delicious slow cooked chili will warm up your belly and satisfy your cravings! Make this just in time for your Super Bowl spread or just because! This can easily be made in a slow cooker if you want a hands off recipe that tastes like you spent hours cooking away.
Recipe:
1.5 lbs grass feed ground beef 85/15
1 med onion - medium dice
1 small red pepper - medium dice
1 poblano pepper - charred optional - medium dice
1/2 jalapeno - seeded, diced
4-5 cloves garlic - minced
2tbs chili powder
1tbs Baharat/seven spice
2tsp oregano
2tsp guajillo pepper (optional but worth it!)
2tsp cumin
2 bay leaves
2tbs Chopped Chipotle Sauce in Adobo
28oz (or two cans) Fire Roasted Tomatoes (Muir Glenn Organic is best)
1 Cup Light Lager beer such as Pacifico, Corona
3 Cups Beef Stock
1 can kidney beans
1 can pinto beans
Scroll down for SLOW COOKER METHOD
Char poblano pepper over an open flame or broil until charred all over. Scrape outer skin and seed. Chop poblano pepper, onion, and red pepper into a medium dice. Mince garlic and jalapeno.
On Med-High heat 1tbs of olive oil in a dutch oven. Add beef and break up. When beef starts to brown, season with 1tsp of salt and 1/2 tsp of pepper. Add chopped veggies and stir. Add jalapeno and garlic. Cook until veggies are translucent and they start to soften.
Add all dry spices and cook 1-2 min until spices are fragrant. Add chipotle sauce. Combine well.
**AT THIS POINT YOU CAN ADD THE BEEF MIXTURE AND THE REMAINING INGREDIENTS TO A SLOW COOKER AND COOK ON LOW 8 HOURS OR HIGH 4 HOURS AND DONE!**
Add Beer and cook off alcohol 2-3 min. Add fire roasted tomatoes and stir. Add beef stock and stir to combine. Add two bay leaves.
Bring chili to a boil then reduce to med-low and cook until liquid has reduced and chili has thickened. About 1 hour. Add kidney beans and pinto beans. Cook another 10 min.
Garnish with diced onions, cilantro, avocado, sour cream and shredded cheddar cheese. Serve with tortilla chips.
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-lisa
Pro Chefs Make 9 Kinds of Pantry Sandwiches | Test Kitchen Talks @ Home | Bon Appétit
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Amiel Stanek, Alex Delany, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry sandwiches. Tuna melts, shrimp salad sandwiches and Brad's untitled cold meatloaf masterpiece, oh my!
Check out Molly's Joshua Tree AirBnB here:
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Chilli Beef Lettuce Wraps | Gordon Ramsay
This dish is fun to make and eat, perfect for parties. Spicy mince, seasoned beautifully, crisped up and served in lettuce wraps.
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Chili con carne #shorts
Ingredients
- 3x dried ancho chillies, seeds removed and diced
- 500ml beef stock
- 2 tbsp beef tallow
- 700g 80/20 beef mince
- 1 red onion, finely diced
- 6 cloves garlic, finely diced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp ground coriander seed
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 2 tbsp tomato paste
- 2 tbsp chipotle in adobo
- 1 can diced tomatoes
- 1 tbsp maple syrup
- 400g cooked black eyed beans
- salt to taste
- sour cream and spring onion to serve
Method
1. Toast the dried ancho chillies in a pan for 2-3 minutes before adding them to a blender with the beef stock and blending until smooth.
2. In a large pan, heat the beef tallow over medium heat.
3. Add the beef mince then season with salt and cook until browned. Then remove and set aside.
4. Add the onion and garlic and cook until softened (add some more tallow if you need to).
5. Add the cumin, smoked paprika, ground coriander seed, cinnamon, cayenne pepper, tomato paste and chipotle in adobo. Cook for 2-3 minutes.
6. Add the diced tomatoes, beef, ancho chillies in beef stock, maple syrup and a pinch of salt.
7. Bring to a simmer. Turn to low and cook for 45 minutes with a lid, stirring often.
8. Add the cooked black eyed beans and cook for another 5 minutes.
9. Season with salt to taste.
10. Garnish with sour cream and spring onions.
11. Enjoy!
BEST EVER CHILI RECIPE | an easy beef chili bursting with flavor
The best chili recipe, if I do say so myself! This classic beef chili (chili con carne) is the perfect blend of meaty richness simmered with hearty vegetables and warming spices. It's a delicious, easy, and comforting one pot meal that will have the whole family begging for seconds.
Make sure to click on the recipe post below for step-by-step directions on how to make the best chili, get topping ideas, and get storage and meal prep tips. It's one of my favorite ground beef recipes and I can't wait to see you make this!
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Quick & Easy Crispy Mushroom Quesadillas in 15-Minutes | Bon Appétit
Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
Get this full recipe - and unlimited access to thousands more.
Director: Cory Cavin
Director of Photography: Eric Brouse
Editor: Jared Hutchinson
Host: Chris Morocco
Director of Culinary Production: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Jessica Do
Culinary Associate Producer: Katrina Zito
Culinary Researcher & Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producers: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jacob Robbins
Audio: Lily Van Leeuwen
Production Assistant: Justine Ramirez
Researcher: Ryan Harrington
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Crispy Mushroom Quesadillas
0:39 Gather materials
1:08 Make pickles
1:15 Slice onions and toss with salt and vinegar
1:44 Mise en place
1:47 Slice garlic
2:18 Prep mushrooms
2:47 Grate cheddar
3:04 Cook mushrooms
3:05 Heat oil over medium-high heat
3:13 Add mushrooms and let cook undisturbed until browned
3:27 Grind spices
3:38 Grind cumin, coriander, oregano, fennel, and paprika
4:24 Toss mushrooms and season with salt
5:10 Add garlic and toss
5:23 Add ground spices and butter
5:28 Cook, tossing often
6:07 Season with more salt
6:00 Transfer mushrooms to plate
6:10 Rinse skillet
6:13 Cook quesadillas
6:15 Assemble quesadillas in pan
6:30 Cook both sides over medium-low heat
7:03 Pick cilantro
7:58 Plate and top with hot sauce
8:25 Enjoy!
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.