Chipotle Chili

12 Feb

Chipotle Chili
My sweet baby girl is being dedicated this weekend along with her cousin. We are so excited that Joel’s sister will be performing the ceremony and that all of our family will be there to celebrate.

After church, we will be heading to Joel’s parents house for a luncheon to celebrate these two beautiful babes.
Hannah and Christian

Since it will be right after church I wanted to go with something that would be easy and could be prepared ahead of time. In comes this delicious chili. It’s smoky, rich, filling and even better the second day.
Chipotle Chili
I decided to add lots of chipotle in adobo to make a unique but not too spicy chili that hopefully will be a crowd pleaser. I have been on the hunt for the perfect chili for quite awhile now but search no more.

In my typical fashion, I’m not able to just keep things simple so also on the menu is Chicken Enchilada Soup, Cinnamon Rolls, Southwest Salad with Cilantro Lime Dressing (I’ll be sharing that recipe soon) and a delicious tiered cake that will be made by Joel’s sister and her husband.

To most of you the cinnamon rolls probably seem like a weird thing to throw in there but the combination of chili and cinnamon rolls is a Nebraska thing. Supposedly it started decades ago with school lunches on cold winter days. Who’s going to argue with tradition when cinnamon rolls are involved? Just a disclaimer, we don’t eat them in the same bite…us Midwesterners aren’t that crazy.

Chipotle Chili
recipe adapted from Eclectic Cook

1 Tbsp. olive oil
1 small onion, finely diced
3 garlic cloves, finely minced
1 Tbsp. chili powder (chipotle if you can find it)
1 Tbsp. cumin
2 Tbsp. chipotle chilies in adobo, finely minced
1 tsp. oregano
1/2 tsp. thyme
1 lb. ground beef (or turkey)
1 Tbsp. brown sugar
1 (28 ounce) can crushed tomatoes
2 cups beef stock
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans

1. Heat a Dutch oven over medium heat then add olive oil. Once heated, add onions and garlic and saute until translucent. Stir in chili powder, chipotles, oregano and thyme. Cook for 2 minutes. Add ground beef and cook until no longer pink.

2. Add brown sugar, crushed tomatoes, beef stock, pinto beans and black beans. Bring to a simmer and cover partly with a lid. Simmer for 1 1/2-2 hours or until thickened.

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2 Responses to “Chipotle Chili”

Trackbacks/Pingbacks

  1. My 3 Year Blogaversary | Meg's Everyday Indulgence - April 3, 2014

    […] Chipotle Chili Corn Tortillas Skinny Bang Bang Shrimp Pork and Ginger Potstickers Pizza Poppers Chicken Bulgogi Spicy Lemon Chicken Wraps Cheesy Bread Roasted Cauliflower Baked Spinach Dip Baked Eggs with a Crispy Hashbrown Crust Roasted Banana Muffins Peanut Butter Oatmeal Energy Balls Crock Pot Peanut Clusters French Silk Pie Oatmeal Crème Pie Bars DIY Vanilla Extract […]

  2. Hannah’s Dedication | Handling the Hensley's - April 3, 2014

    […] house (Joel’s parents) to have a big lunch together with all our family and friends. I made chili, chicken enchilada soup, cinnamon rolls, salad and punch. Jessica and Steve made a beautiful and […]

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