Smoky chipotle chili
A modern twist on a classic chili that combines the perfect combinations of smoke and heat. Instead of ground beef, this recipe takes advantage of the flavorful beef shoulder or arm / blade roasts. Can't stand the heat? Dial back the adobe chili to lay off the heat. Want to live dangerously? Pile them on to live the spicy life. Serve with a side of cornbread and a tall glass of beer to make those taste buds sing for joy.
- Time: Two and a half hours
- 6 to 8 servings
- 2-1/2 pounds beef Shoulder, Arm or Blade Boneless, cut into 1/2 inch pieces
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 2 can (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
- 1 bottle (12 ounces) beer
- 2 tablespoons adobo sauce from chipotle peppers
- 1 tablespoon minced chipotle peppers
- 1 can (15 ounces) black beans, rinsed, drained
- 3 tablespoons masa harina
- Sour Cream
- Cut beef roast into 1/2 inch pieces. Heat 1 tablespoon of vegetable oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
- Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chili peppers; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours until beef is fork tender.
- Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly.
- Add sour cream and cheese to taste.
- Optional: Serve with beer.