My sweet baby girl is being dedicated this weekend along with her cousin. We are so excited that Joel’s sister will be performing the ceremony and that all of our family will be there to celebrate.
After church, we will be heading to Joel’s parents house for a luncheon to celebrate these two beautiful babes.
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 chipotle chili. Don’t you love a slow cooker recipe in these situations?
The chili is 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. It adds a lot of smokiness and just the right amount of heat. I have been on the hunt for the perfect chili for quite awhile now but search no more. This is officially my new go-to chili recipe going forward.
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. They are cake wizards.
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? Not this guy. Just a disclaimer, we don’t eat them in the same bite…us Midwesterners aren’t that crazy. Or at least I’m not.
- 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
- 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.
- 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.