chefkellydigby's Recipe

CHIPOTLE CHILI

Category: SOUPS & STEWS

I enjoy the smokiness of chipotle's. They are the smoked jalapeno peppers that have been left to ripen to a red color. The peppers are then smoked and have a sweet smoky flavor. They are also very hot. You will usually find them in the Latino section of your grocery store. They are canned in an adobo sauce which is tomato based. To take some of the heat away, you can open the peppers from the can and scrap the white insides and seeds from the pepper.

Serves 6-8
Ingredients
1 1/2 pounds chuck roast, cut into 1 " cubes
1 glove garlic pressed
1 large onion coarsely chopped
1 teaspoon salt
1 Tablespoon fresh chopped cilantro
1 teaspoon cumin
1 teaspoon ground oregano
1/2 teaspoon thyme
1 can (28 oz) of rotel diced tomatoes or stewed tomatoes
1 (15 oz) an of pinto or black beans
1 chipotle pepper-chopped coarsely (not the whole can)remainder can be refrigerated for later use or frozen
1 red and green bell pepper coarsely chopped
1 tablespoon baking cocoa
1 cup strong brewed coffee
1 cup beef broth
3 corn tortillas torn into pieces
6-8 flour tortillas-for serving with the Chili.

Directions:
In a large skillet brown the cubes of beef.Do not discard anything left in the skillet
When the beef is browned put it into a 6 qt crock pot.
In the same skillet you browned the beef in add the onions, red & green peppers and saute until lightly browned.
Add the garlic and cook another minute.
Add the coffee and beef broth, stir until all the brown bits come off the bottom.
Pour the mixture in the skillet over the beef in the crock pot.
Add the remaining ingredients EXCEPT the flour tortillas to the crock pot.
Cover and cook on HIGH for 4-6 hours or until the beef is tender.
Cook on LOW for 8-10 hours or until the meat is tender.
Serve with warmed flour tortillas or pita bread.