I made this spicy chipotle chili recipe this past weekend and the timing couldn’t have been more perfect. The NFL wildcard games kicked off, my long holiday break was coming to an end and the temperatures dipped into the single digits, YAY! No seriously, this Artic blast we just got yesterday meant serious layering, snuggling with your significant or furry other and settling into the couch with a hot bowl of spicy chili. It is so heart warming and filling that I’ve been eating it for the past few days! I had it over brown rice, in flour tortilla, and all on its own, it’s just that tasty and comforting.
If you like your chili hot and spicy and with chunks of beef and beans then you have to try this one. I know, there are so many chili recipes out there and picking one can be overwhelming but what makes this one good is the Adobo seasoning, the smoky chipotle and the texture the different types of meat provide. It’s just simply one of my favorites because it’s simple, easy to make and has good flavor so I hope you like it too!
Enjoy it on its own or make a complete meal by adding brown rice to the bottom of the bowl. It’s certainly a meal that will warm you up during the brutal winter months and keep all football fans happy, even the ones on the losing team!
Spicy Chipotle Chili
Servings: 6 -8
Ingredients
- 1 lb lean ground beef
- 1 lb chuck steak cut into small cubes
- 2 tsp Goya Adobo seasoning
- 1 large onion chopped & divided
- 2 cloves garlic minced & divided
- 1 14.5 oz can crushed tomatoes
- 2 cups water
- 1 15 oz can of red kidney beans
- 1 4 oz can chipotle sauce
- 2 tbsp chili powder
- 2 tsp hot paprika
- 2 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 serrano chile pepper optional
- shredded cheese for topping
Instructions
- Season both the ground beef and cubed beef with one tsp each of Adobo and brown them separately. As the ground beef and steak is cooking add the onions and garlic to each pan equally. The ground beef will release a lot of grease so be sure to strain it if you don't want greasy chili.
- In a large enamel pot on medium heat add both the cooked ground beef, cubed chuck steak and mix well.
- Add the tomato sauce, water, chipotle sauce, beans and the remaining ingredients (except cheese), stirring well as you add each one. If you like it extra spicy add a serrano chile pepper to the pot, otherwise omit it.
- Cover and cook chili on medium heat for another 30 minutes until the chuck steak is tender.
- Serve over rice, in a bread bowl or with cornbread and top with shredded cheese.
This looks marvelous, Maria! I love chipotle *anything*. I’m adding this chili to my must-try list. Thanks for posting it.
Thanks Brian, I had some again tonight as a topping on a baked sweet potato. Let me know how it turns out.