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Recipe from: justataste Image Credit: Kelly |
Chipotle
Chili con Carne
“It’s a
satisfying, stick-to-your-ribs type of chili. Less beans, more beef, and a bit
of bacon fat to top it all off.” Kelly
Ingredients:
8 slices
bacon, chopped
4 pounds
boneless beef chuck, cut into 1 ½ -inch chunks
2 ½ cups
diced onions
2 red bell
peppers, diced
8 garlic
cloves, minced
2 Tablespoons
unsweetened cocoa powder
2 ½ teaspoons
ground cumin
1 bay leaf
2 (28-oz)
cans diced tomatoes in liquid
2 Tablespoons
chopped canned chipotle chilies in adobo
2 (15-ounce)
cans kidney beans, rinsed and drained
Assorted
toppings, such as shredded cheddar cheese, sour cream and scallions
Directions:
Cook the
bacon in a large, heavy pot (such as a Dutch oven) over medium heat until
browned.
Transfer the
bacon with a slotted spoon to a paper towel-lined plate and reserve all of the
bacon drippings in the pot.
Season the
beef chunks with salt and pepper.
Increase the
heat to medium-high and sauté the beef chunks, in 4 to 5 batches (so the pieces
aren't overcrowded), in the bacon drippings for 5 minutes per batch until
they're browned.
Transfer the
beef to a plate...
Read more and enjoy this amazing recipe and many more when visiting justataste
Kelly's
Notes:
1-While it's
tempting to speed up the beef-browning process, take your time to really let
each
batch brown fully. It's that browning that contributes an intensely rich
flavor to the chili.
2-This chili
tastes great (and even better!) on the second day, so feel free to make it a
night in
advance and keep it in the fridge before re-warming and serving.
Recipe inspired by Epicurious and Gourmet.
Great stuff from you, man. I’ve read your stuff before and your just too awesome. I love what you’ve got here, love what you’re saying and the way you say it. You make it entertaining and you still manage to keep it smart. I can’t wait to read more from you.
ReplyDeletemexican beef marinade carne asada
Thank you so much for your visit and comment. Also for those kind words towards me. I hope this will not be the last, and return so much more often to bring us your kind expressions.
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