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.
BON APPETIT!
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-lisa
The SECRET to Making the BEST REFRIED BEANS at Home, Better than any AUTHENTIC MEXICAN RESTAURANT
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are taking it back to the basics, how to make the best refried beans now let me tell you the secret to have the best refried beans is to use lard or bacon fat! I n ow I know it’s not the healthiest but this this changes the flavor and just tastes so much better if you looking for a healthy alternative, use your choice of oil . ???? ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
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blender- Vitamix A3500
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PRO TIP!!!!
✅ the longer you allow them to cook in the pan the thicker and drier the beans will get!
** cook over medium-low heat and always make sure the beans have water while cooking
Ingredients:
1 lb pinto beans or your choice
2 tbsp bacon fat or lard
1/2 onion
1 jalapeño
1 cup bean broth
Cheese (optional)
1 Servíng of love ????
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#frijoles #refriedbeans #mexicanrestaurant
Rick Makes Pozole Verde (Mexican Stew) | From the Test Kitchen | Bon Appétit
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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How to Make Black Eyed Pea Chipotle Chili
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Here's an easy and interesting chili made
with black eyed peas, chipotle and sweet potatoes. The heat of the
chipotles is mellowed down by the sweetness of the potatoes making the
final result fantastic. I hope you give this a try! Enjoy!
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.
#GordonRamsay #Cooking
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Carnivorous Chili & Vegetarian Chili | Basics with Babish
Chili without the mess thanks to Bounty, The Quicker Picker Upper. Head to to pick up a coupon for my favorite quick kitchen sidekick.
This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.
This video is sponsored by Bounty Paper Towels.
Recipe:
Ingredients & Shopping List:
+ For the chili con carne:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
1 whole chuck roast
Vegetable oil
1 white onion, roughly chopped
6 cloves garlic, crushed
4 cups chicken stock
Cinnamon
Ground allspice
Ground coriander
Dried oregano
2-3 Tbsp tomato paste
2-3 Tbsp masa harina
2 limes, juiced
Shredded cheese, for garnish
+ For the vegetable stock:
1 white onion
4 ribs celery
1 bulb fennel
1 parsnip, peeled
3 carrots
1 leek
1 small head cauliflower
2 beets
Vegetable oil
Sprigs of fresh thyme
Small head of garlic, halved
1 bunch parsley
2 dried bay leaves
1 Tbsp whole black peppercorns
1 handful dried porcini mushrooms
2 sheets dried kombu
+ For the vegetarian chili:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
2 dried porcini mushrooms
3 poblano peppers
3 jalapeno peppers
2 large onions, roughly chopped
Olive oil
6-7 cloves garlic, roughly chopped
2-3 Tbsp tomato paste
3 tsp toasted cumin
Ground coriander
Dried oregano
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
14oz can diced tomatoes
14oz can fire-roasted diced tomatoes
1 tsp liquid aminos
2 Tbsp nutritional yeast
3 cups vegetable stock (ingredients above)
Sour cream and sliced jalapenos, for garnish
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