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.

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