Chipotle Chili con Carne

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...

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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.