It’s been 2 weeks (tomorrow) since the little guy was born and I’m finally feeling well enough to be on my feet long enough to chop an onion or brown some ground beef! Lucky for me, this week’s CEiMB recipe was very simple and very quick. It was chosen by Lauren and Paul of I’ll Eat You.
My husband and I have very different ideas of what chili should be. I like beans, lots of beans, and I’d prefer no meat at all. He likes a lot of meat and no beans. This chili included a pound of ground beef and 3 cans of beans so it made both of us happy.
I thought the flavor was a little weird. It didn’t really scream chili to me, I guess because it had no chili powder in it. It did have a chipotle pepper and some adobo sauce which gave it a nice smoky flavor but still not the traditional chili flavor that I love. Next time I would definitely add some chili powder.
Looking for other chili recipes?
adapted from FoodNetwork.com
1 tablespoon olive oil
1 onion, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes
1 cup water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer.