Chipotle Fiesta Chili Recipes

Steps:

• In a large deep dish, nonstick skillet or pot, brown ground beef with onion and salt.
• Add tomatoes, beans, chicken broth, water, chilies, chili powder and garlic, stir together and bring to a boil.
• Reduce heat and let simmer on low heat for 20 minutes.

Steps:

• Cook ground turkey and onion in a medium saucepan over medium heat; cook and stir until turkey is no longer pink and cooked through. Stir in garlic, chili powder, chipotle peppers with adobo sauce; stir until turkey is coated and fragrant. Drain excess fat from pan. Transfer mixture to a bowl.
• Using the same saucepan, prepare Knorr® Fiesta Sides™ - Spanish Rice according to package instructions. When the rice is cooked, add the ground turkey mixture, tomatoes, and green chiles; stir until heated through. Serve, if desired, with chopped cilantro, onion and/or shredded cheese.

Steps:

• 1. Brown the beef, pork and chorizo in a nonstick skillet. Drain off the fat.
• 2. Heat oil in a heavy pot over low heat; cook onions, garlic, and bell peppers for 15 minutes or until tender. Stir in the next 9 ingredients; cook 2 to 3 minutes to mellow the flavors.
• 3. Add jalapeños, tomatoes, tomato sauce, beans, and the browned meats. Heat through. Add beer, then simmer 15 minutes, stirring once or twice. Season with salt. Serve with grated cheese, if desired.

Steps:

• Heat a deep, large skillet or pot over high heat.
• Add 2 T extra-virgin olive oil and the meat.
• Season the meat with the grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
• Transfer the meat to a plate and return the pot to the stove.
• Reduce the heat to medium high and add the remaining tablespoon of extra-virgin olive oil.
• Add the mushrooms and begin to brown them before adding the other veggies.
• After 2-3 minutes the mushrooms will begin to shrink and soften.
• Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
• Once the onions, celery, bell peppers and garlic have been working for a few minutes, mix the veggies with the mushrooms.
• Return the meat to the pan and season with Worcestershire sauce, chipotle and cumin.
• Add the beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, 2 minutes.
• Add the black beans, tomatoes, stock and thyme to the chili and simmer for at least 10 minutes to let the flavors combine.
• While the chili simmers, cook the pasta al dente and drain.
• Add the cooked pasta to the chili and stir to combine.
• Pour the chili-mac into a 9 x 13 casserole dish and top with a mixture of smoked Gouda and Cheddar.
• Melt the cheeses under a hot broiler 6 inches from the heat until golden.
• Garnish the dish with finely chopped raw onions and chopped cilantro. (This step is optional.).