Beef And Lamb Chili With Chipotles Recipes

CHIPOTLE BEEF CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

CHIPOTLE BEEF CHILI WITH LIME CREMA

Steps:

• Heat heavy large pot over high heat.
• Add beef; saute until cooked through, breaking up meat with spoon, about 8 minutes.
• Transfer to large bowl.
• Add onions and garlic to same pot; saute until onions are tender, about 8 minutes.
• Add chili powder and saute until fragrant, 3 minutes.
• Add beef, broth, tomatoes, stout and chilies.
• Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
• Gradually stir cornmeal into chili.
• Stir in beans.
• Simmer until heated through.
• Season generously with salt and pepper.
• Can be made 1 day ahead, cover and chill, rewarm over medium heat.
• Whisk sour cream, lime juice and lime peel in small bowl.
• Season with salt.
• Spoon chili into bowls and spoon lime crema atop chili.
• Serve with chips.

EMILY'S CHIPOTLE CHILI

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

BEEF/LAMB CHILI

Steps:

• Instructions for the night before:.
• Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
• Place livers in a medium bowl and cover with water.
• Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
• The next day:.
• Warm oil over medium heat.
• Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
• Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
• Bring chili to a boil, then reduce heat to low and simmer for an hour.
• Enjoy!

CHIPOTLE LAMB CHILI

Steps:

• Heat a large stock pot over medium heat. Sweat the onions in olive oil until tender. Add the chopped lamb and cook until browned (about 10 minutes). Drain any oil. Set stock pot aside.
• Roughly blend the chipotle peppers with some of the sauce in a small food processor (or by hand with a sharp knife or using a mortar / pestle) until some texture still remains, not totally smooth.
• In a small bowl, mix together black pepper, sugar, garlic salt, oregano, basil, cumin, paprika, chili powder, ancho chili powder, garlic, and salt. Stir together until completely combined.
• Add the spice mixture, tomato sauce, tomato paste, salsa, chipotle peppers, and kidney beans to the large stock pot containing the lamb and onion mixture. Stir ingredients together gently so that the beans are not broken up too much. Reduce heat to low, cover, and simmer for one hour or until desired thickness.
• This is a really hearty dish, but you can garnish it with shredded cheese, sour cream, onions, and / or cilantro.

CHIPOTLE BEEF CHILI WITH LIME CREMA

Steps:

• Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
• Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
• Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
• Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.