|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
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
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
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.