Chipotle and Adobo Chili

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While this winter has been pretty brutal for most of the United States and huge portions of Canada, Seattle has been blessed with remarkable weather. Sure it’s been a bit drizzly every now and then, but when it’s sunny and blue skies in January and February, I can’t help but think how lucky I am. Earlier this month I saw people wearing shorts just blocks form where I live and just yesterday we hit a record high for March (70 degrees, which, for Seattle, is awfully warm for the time of year).

My one critique of this unusually lovely winter is that weather was rarely bad enough to really get in the mood for rib-sticking, hearty, comfort food. Sure I made some decadent and rich braises and argues, but for the most part I kept it pretty light and healthy. As Seattle is having yet another lovely day, I bring you an incredibly hearty and comforting chili recipe, that manages to not be too heavy. I could enjoy this in the middle of a blizzard, but would be perfectly content eating it on an impossibly sunny and warm day.

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Chipotle and Adobo Chili

Adapted from Ellie Krieger

  • Olive oil
  • 1 lb ground beef (I used 85/15)
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes (San Marzano are my favorite)
  • 1 12-ounce beer (I used an ESB)
  • 1-3 chipotle chiles in adobo sauce, seeded and minced (use to taste)
  • 1 tablespoon adobo sauce from the can of chipotles (more or less to taste)
  • Salt and freshly ground black pepper
  • 2 15.5-ounce cans kidney beans, drained and rinsed

Heat a drizzle of olive oil in a large pot or Dutch oven over medium to medium-high heat. Add ground beef, breaking up with a large spoon into small chunks, and brown, stirring infrequently, until the beef is nicely browned (about 8-10 minutes). Season with salt and pepper. Add the onion and pepper, stirring occasionally, for 5-7 minutes. Add cumin and garlic and cook 1 minute until fragrant. Stir in tomatoes, beer, chipotles and adobo sauce, oregano, and an additional sprinkling of salt and pepper. Reduce heat.

Simmer uncovered for approximately 30 minutes, stirring occasionally. Add rinsed beans and cook an additional 30 minutes. Taste for seasoning and serve.

I like this served with sour cream, cheese, scallions, and avocado; perhaps with some chips, roll, or cornbread on the side. And of course beer.

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One response to “Chipotle and Adobo Chili”

  1. TheGreat Zambini says :

    I’ll admit, I am a little jealous Seattle has been having such nice weather, but I’ll keep this recipe in mind the next time our weather goes from warm and sunny to “let’s do a throwback to Winter again”. 🙂

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