Since it will be right after church I wanted to go with something that would be easy and could be prepared ahead of time. In comes this delicious chili. It’s smoky, rich, filling and even better the second day.
I decided to add lots of chipotle in adobo to make a unique but not too spicy chili that hopefully will be a crowd pleaser. I have been on the hunt for the perfect chili for quite awhile now but search no more.
In my typical fashion, I’m not able to just keep things simple so also on the menu is Chicken Enchilada Soup, Cinnamon Rolls, Southwest Salad with Cilantro Lime Dressing (I’ll be sharing that recipe soon) and a delicious tiered cake that will be made by Joel’s sister and her husband.
To most of you the cinnamon rolls probably seem like a weird thing to throw in there but the combination of chili and cinnamon rolls is a Nebraska thing. Supposedly it started decades ago with school lunches on cold winter days. Who’s going to argue with tradition when cinnamon rolls are involved? Just a disclaimer, we don’t eat them in the same bite…us Midwesterners aren’t that crazy.
recipe adapted from Eclectic Cook
1 Tbsp. olive oil
1 small onion, finely diced
3 garlic cloves, finely minced
1 Tbsp. chili powder (chipotle if you can find it)
1 Tbsp. cumin
2 Tbsp. chipotle chilies in adobo, finely minced
1 tsp. oregano
1/2 tsp. thyme
1 lb. ground beef (or turkey)
1 (6 ounce) can tomato paste
1 Tbsp. brown sugar
1 (28 ounce) can crushed tomatoes
2 cups beef stock
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans
1. Heat a Dutch oven over medium heat then add olive oil. Once heated, add onions and garlic and saute until translucent. Stir in chili powder, chipotles, oregano and thyme. Cook for 2 minutes. Add ground beef and cook until no longer pink. Add tomato paste and cook a few minutes more.
2. Add brown sugar, crushed tomatoes, beef stock, pinto beans and black beans. Bring to a simmer and cover partly with a lid. Simmer for 1 1/2-2 hours or until thickened.