Chipotle Chili

This is the chili I made for Superbowl yesterday. I was tempted to post before the game, but I wanted to make sure it was perfect before I recommended it. The recipe credit has to go to Mom, again, who made a similar chili. This is my version, which is more involved than hers, but I think you'll enjoy it. Particularly if you enjoy a kick!

Chipotle Chili

Serves 8

Prep Time: 20 minutes

Cook Time: 90 minutes 

• 2-3 lbs ground beef or turkey
• 3 cups chopped onion
• 4 cloves garlic, finely chopped
• 1/2 cup red wine
• 28 oz. can crushed tomatoes
• 14 oz. can diced fire roasted tomatoes
• 1 can kidney beans, drained
• 1 can great northern or cannellini beans, drained
• 1 can black beans, drained
• 3 chipotle peppers in adobo, chopped
• 2 tbsp. chili powder
• 1 tbsp. hot paprika
• 1/2 tsp. cayenne pepper
• 4 cups chicken or beef stock
• salt and pepper
• 2 tbsp. olive oil, for browning the meat

1. In a heavy-bottom dutch oven or stock pot, brown the meat, onions, and garlic over medium high heat.
2. When the meat is completely browned and onions soft, drain of all rendered fat.
3. Return the meat to the pot and add the red wine, using it to de-glaze the bottom of the vessel. Season with salt and pepper.
4. When the wine is nearly completely reduced, add the tomatoes, beans, chipotle and adobo, and seasonings. Allow to come to a simmer.
5. Add the stock. Stir thoroughly.
6. Allow to simmer over medium-low heat for an hour, stirring often to avoid the bottom burning.
7. Serve hot.

This can be served with sour cream, shredded cheese, cold beer, and a really good football game.