Looking for a recipe that I could “assemble” in the morning and then enjoy smelling all day long…this chili seemed to fit the bill. Of course, being a true Chef 101er, I had no clue what a Chipotle pepper is any more than I knew what Adobo sauce tasted like, but I knew I could find the ingredients in my market, it would be a real Mexican dish and it would smell good. I did not, however, know how spicy it would turn out to be. The cheese and sour cream helped, and I would have had this dish again as the flavors were very good, but, sadly I was outvoted by the husband and the daughter. My changes to the recipe are in italics as usual below.
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 1 large onion, finely chopped
- 1 medium green pepper, finely chopped (I used Anaheim as I knew it to be the mildest)
- 2 chipotle peppers in adobo sauce, finely chopped (remove the seeds)
- 2 tablespoons adobo sauce (left over in the can)
- 2 garlic cloves, minced
- 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional toppings: shredded Monterey Jack cheese,
reduced-fatsour cream, minced fresh cilantro and lime wedges (We added flour tortillas too)
- In a large bowl, combine the beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine the beef, cumin, oregano, salt and pepper.
- Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add the 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. Yield: 8 servings (2-1/2 quarts).