Wednesday, January 28, 2015

Chili with Beans

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 chipotle peppers, seeded and chopped in adobo sauce
  • 1 15-ounce can red kidney beans
  • 2 12-ounce can Rotel tomatoes
  • 1 8-ounce can tomatoes sauce
  • 1 cup water or beef stock
  • 2 tablespoon ketchup
  • grated cheese
  • thinly sliced green onions

Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink.
Drain, and return beef mixture to Dutch oven.
Add chili powder, salt and pepper.
Cook 2 minutes, stirring to toast chili powder.
Stir in chipotle peppers, tomatoes, tomato sauce, ketchup and water.
Bring to a boil, reduce heat.
Cover and simmer one hour.
Add beans 10 minutes before serving.
Garnish with grated cheese and green onions.

Printable Recipe