Smoky Chipotle ChiliCourse: Lunch, DinnerCuisine: SouthwesternDifficulty: Medium
Who doesn’t love a good bowl of chili?
A nice big batch of beef chili definitely keeps our bellies happy. A few generous spoonfuls of the The Count gives it nice and balanced heat. It also helps round out flavours by imparting the most incredible smoky chipotle and jalapeño notes.
2 lbs lean ground beef
2 large onions
2 medium sized jalapeño peppers
2 medium sized tomatoes
2 large cans red kidney beans
4 cloves garlic
1⁄2 pound mushrooms – optional
1 cup frozen mixed vegetables
1 tablespoon vegetable oil
2 bottles tomato passata
1 can chipotle in adobo
3-5 tablespoons of The Count Hot Sauce
- Chilli spice blend
3 tablespoons sweet paprika
3 tablespoons cumin powder
2 tablespoons garlic powder
1 tablespoon salt
- Chop onions, tomatoes and mushrooms coarsely, put aside.
- Mince garlic finely
- In a large skillet, heat vegetable oil on high and sauté garlic for 1 minute
- Add onions, sauté for about 2 minutes
- Add the ground beef, brown the meat until it begins to brown – cook until very
little pink is left. While browning the meat, preheat the oven to 375F.
- Add the meat to a large Dutch oven
- Add the tomatoes, beans, mushrooms, frozen vegetables, jalapeños,
chipotles, spices, The Count hot sauce and pour pasatta. Add water to top up.
- Cover the lid and place in the oven for 1 hour, stirring every 20 minutes.
- You can substitute frozen corn kernels or any other kind of vegetables.
- If you cannot find chipotle in adobo, you can make a quick substitution:
In a small saucepan, add 2 tablespoons of tomato paste, 4 tablespoons white vinegar, 1 tablespoon liquid smoke and 5 dried red chillies. Bring to a boil, and add to chilli in Dutch oven.
- To enhance the chilli spices, heat them in a small frying pan on high temperature. Stirring and mixing until just before smoking point, then add to Dutch oven.