Spicy Chipotle Chili Recipe

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.

pot_of_chili

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!

chipotle_chili

 

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

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup/Stews
Servings: 6 -8
Author: Maria

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.

 

Spicy Appetizers for the Superbowl, Some Healthy, Some Not, But All Amazing

Here are six spicy starters for this weekend that I think are just great! These will definitely raise the heat level at your Superbowl party and will keep both sides happy no matter who they’re rooting for. A couple you’ll recognize as Superbowl classics with a different spin and a few others are snack size Ethnic favorites to keep things interesting. Hope you enjoy!

Spicy Roundup 1

1. Roasted jalapeno popper potato skins from Iowa Girl Eats

Spicy Roundup 2

2. Tandoori chicken burgers from Baked Bree   3. Zucchini harissa herb pizza from Om Nom Ally

Spicy Roundup 3

4. Thai pork meatballs and sweet chili sauce from Foodess  5. Sweet and spicy chicken wings from My Baking Addiction  6. Bacon wrapped stuffed jalapenos from I Breath, I’m Hungry

Healthy Superbowl Snacks – Spicy Quinoa Cakes

This quinoa bites recipe has been on my Pinterest board for over a year now. I’ve made it a couple of times and decided to tweak the recipe for a spicier option. What can I say, I just can’t help myself! Adding a little spice here and there can really elevate a dish, even if it’s just a few pepper flakes.

quinoa_poppers2

These spicy quinoa mini cakes are a healthy alternative to the numerous fried and cheese laden appetizers that will be consumed during next weekend’s super bowl. If you’re looking for ideas on what to make and want to balance out your menu, this is it! Quinoa is a grain used in many dishes across South America and has gained popularity across the US for it’s high protein content and health benefits. It’s the super food of choice for vegetarians and non-vegetarians alike. It’s high in fiber, rich in iron and has been known to regulate insulin levels in your body. How could you not want to eat this?!

quinoa_poppers

These are great little snacks you can munch on between meals, as appetizers or just serve up as a side dish. The original recipe called for a sauce but these are moist enough that you don’t need one. If you do want something extra, serve with a salsa. You can also use regular size cupcake pans and serve as a side with vegetables or grilled chicken.

Spicy Quinoa Mini Cakes
adapted from So Very Blessed
yields 48 mini cakes

2 cups quinoa, cooked
2 egg whites
1/4 cup Gouda cheese
1 jalapeno, diced
1/4 cup cilantro, chopped
1/2 small onion, diced
1 tbsp flour
1 tsp red pepper flakes
1/2 tsp sea salt

1. In a small bowl add all the ingredients and mix well.

2. Grease a mini cupcake pan and spoon in the quinoa mix into each mold.

3. Bake at 350 degrees for 20 minutes.

Note: The recipe calls for 2 cups of cooked quinoa. You can cook 1 cup of quinoa in about 1 1/2 cups of chicken or vegetable stock for extra flavor. I used a low sodium chicken stock and boiled quinoa for about 15 minutes. You want the quinoa to crack open and be light and fluffy.

Quinoa has too many health benefits not to include in your diet. Use any leftover cooked quinoa to toss in your salad or add some texture to your smoothies. Enjoy!

Three Spicy Dips for the Superbowl

Who doesn’t like a great dip for the Superbowl? Here are a few recipes I have made that are both easy and satisfying. You can serve these with tortillas chips, pita chips, potato chips or crudites.

First on the list is the Jalapeno Popper Dip. I love jalapeno poppers but do not eat them often because well, it’s got a load on fat in it and it’s fried. In this dip version you’re shaving off quite a bit of fat but still keeping that great spicy flavor. When I made this the last time the bowl was practically licked! This recipe called for mayonnaise but I replaced it with plain yogurt and you really can’t taste the difference. Also, if you’re really watching your weight just dip a couple of chips and step away, no matter how tempting it is to hog the bowl.

Jalapeno Popper Dip

Ingredients:
1 8oz pkg of reduced fat cream cheese, soften
1/4 cup of plain yogurt
1 cup shredded cheddar cheese, reserve a 1/4 cup for topping
4-5 jalapenos, chopped into small bits
1/2 cup of seasoned breadcrumbs
2 tbsp of butter, melted

Mix soft cream cheese, yogurt, 3/4 cup of cheddar and jalapenos in a bowl until well blended. Transfer to an oven safe bowl. In a separate bowl mix breadcrumbs, remaining 1/4 cup of cheese and melted butter and sprinkle over the jalapeno mixture. Preheat oven to 350 and bake for 20  minutes. Serve with tortilla chips or veggies.

Next up is the classic guacamole. Use fresh ingredients and keep it simple.

Classic Guacamole

Sometimes I’ll add half of a diced small red onion which gives it a nice bite but it depends who’s coming over. My sister can’t deal with onions and so I leave them out just for her. Other than that I really don’t like to mess with this recipe too much because its just perfect this way.

Ingredients:
3 Haas Avocados
2 ripe plum tomatoes, coarsely chopped
1-2 jalapeno, finely chopped
1/4 cup of cilantro, chopped
salt & pepper to taste
juice from 1/2 lemon

Add avocado to bowl and break into cubes with fork, add chopped tomatoes, jalapeno, cilantro, salt & pepper, lemon juice and blend well. Do not over mix since guacamole, it should be chunky and not runny. Serve right away or place a layer of plastic wrap directly on top of guacamole, press down to get all the air pockets out and refrigerate. The lemon in the guacamole from browning but placing plastic wrap on top of the guacamole helps as well. If it does turn brown a bit just scrape the top layer off and it will be fine.

Finally, this dip is amazing and very hot and spicy. You can serve anything with this. I even puree the mixture to use as a condiment sauce.

Creamy Chipotle Dip

Ingredients:
1/2 cup of sour cream
1/2 cup of plain Greek yogurt
4 chipotles peppers in adobo sauce, chopped finely
1 small garlic clove, minced
1 tbsp chopped cilantro

Mix all ingredients in a bowl until well blended and serve with your favorite chips or vegetables. If you don’t have Greek yogurt you can use regular plain yogurt. The Greek version is a bit thicker and makes dip a bit more dense.