Mmmm…there’s just something about chili on a cold day. It’s perfect. The house smells fantastic and you feel good after eating it. Especially if you eat it with cornbread. Add in the smoky spiciness of Chipotles and everything is just happy and good.
To make this recipe kid-friendly, I add everything except the Chipotles before bringing the chili to a boil. Then I remove a small amount to simmer in a separate pan while the Chipotle spices up the rest of the recipe.
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 12-oz can or bottle of beer (can substitute beef broth)
- 3 cans diced tomatoes
- 2 cans kidney beans, drained and rinsed
- 2 to 3 Chipotle chilies in Adobo sauce (or 2 to 3 tbsp pureed chilies)
- 1/3 cup brown sugar
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp salt
- Shredded cheddar cheese (for topping)
- sour cream (for topping)
In a dutch oven or large pot, brown ground beef over medium heat. Just as the beef is brown, add onion and green pepper. Cook until onion and pepper are soft. Add garlic and cook for another minute, until fragrant. Add beer, tomatoes, kidney beans, Chipotle chilies, brown sugar, chili powder, cumin and salt. Stir until combined. Bring to boil. Reduce heat and simmer, uncovered, for an hour or so. The longer you can simmer, the better the flavor will be. Top with sour cream or shredded cheddar to serve.