CHIPOTLE BEEF CHILI
I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 230 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 668mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
BEEF & BEAN CHILLI BOWL WITH CHIPOTLE YOGURT
Chilli con carne is padded out with healthy mixed beans flavoured with smoky chilli paste
Provided by Lucy Netherton
Categories Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan and cook the onion on a medium heat until softened. Add the beef with some black pepper and a little salt, breaking up any lumps with a wooden spoon, and cook until browned. Add the chipotle and Cajun seasoning. Give it a good stir and cook for 1 min more.
- Tip in the beans and tomatoes, then crumble over the stock cube. Add a can of water and simmer for about 20-30 mins, until thickened. Add the chocolate, and stir until melted, then add most of the coriander.
- Serve the chilli in bowls on top of the rice sprinkled with the rest of the coriander, with a dollop of low-fat yogurt, and an extra drizzle of chipotle paste on top.
Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
CHIPOTLE-BLACK BEAN CHILI
This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 7h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
BEEF & BLACK BEAN CHILI WITH CHIPOTLE
Adapted from Fine Cooking. The original serves this with avocado but we do not care for it here. If you enjoy it, add one to the onion mixture.
Provided by mell_2
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.
- Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it's shimmering hot, about 2 minute Add the beef, season with 1/2 teaspoons salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 teaspoons salt, and cook, stirring, until it begins to brown and soften, about 3 minute Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.
- Meanwhile, in a small bowl, mix the remaining lime juice and onion. Season generously with salt and pepper. Serve the chili topped with the onion mixture and remaining cilantro.
- serving suggestions:.
- Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.
Nutrition Facts : Calories 785.2, Fat 26.4, SaturatedFat 8.2, Cholesterol 77.1, Sodium 333.7, Carbohydrate 89.7, Fiber 31.3, Sugar 6, Protein 51.2
CHIPOTLE BLACK BEAN CHILI
A nice beef chili with medium heat and a nice smoky flavor. Just won the "Most Unique Chili" award at our Girl Scout Chili Cook off.
Provided by Bill Woodward
Categories Southwestern U.S.
Time 1h30m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 11
Steps:
- Brown the beef in three batches.
- While browning the beef, finely chop the onions and poblanos and sweat in olive oil until softened.
- Finely chop the chipotles.
- Place the browned beef, peppers and onions, chopped chipotles, all of the remaining adobo sauce from the can, and rest of the ingredients into a large pot or electric skillet.
- Bring chili to a simmer and simmer for 1-2 hours (I just simmered it until the chili cook off :) ).
Nutrition Facts : Calories 354.4, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 365.3, Carbohydrate 20.2, Fiber 6.8, Sugar 2.4, Protein 27.9
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