Beef Black Bean Chili With Chipotle Recipes

Steps:

• Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain. , Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender. , Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add onion and garlic; saute 3 minutes or until tender.
• Add chili powder and next 5 ingredients; bring to a boil.
• Add salt and pepper to taste.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• Ladle into individual serving bowls and garnish with cilantro, if desired.

Steps:

• Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
• Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
• Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
• Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.

Steps:

• Brown the beef in three batches.
• While browning the beef, finely chop the onions and poblanos and sweat in olive oil until softened.
• Finely chop the chipotles.
• Place the browned beef, peppers and onions, chopped chipotles, all of the remaining adobo sauce from the can, and rest of the ingredients into a large pot or electric skillet.
• Bring chili to a simmer and simmer for 1-2 hours (I just simmered it until the chili cook off :) ).