Beefy Chipotle Cocoa Chili Recipes

EMILY'S CHIPOTLE CHILI

Emily's Chipotle Chili image

The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.

Provided by emily.weaver.brown

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 8h35m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound bulk hot Italian sausage
2 pounds ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can kidney beans
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon salt
ground black pepper
1 (6 ounce) can tomato paste

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.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 23.5 g, Cholesterol 99.5 mg, Fat 24.9 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 9 g, Sodium 1475.9 mg, Sugar 8.3 g

BEEFY CHIPOTLE-COCOA CHILI

Beefy Chipotle-Cocoa Chili image

It has been so freezing lately, so I've been cooking a lot of stews, curries and chilis. I came up with this one to use up some ingredients. I thought it was tasty, warming and a meal in itself.

Provided by rpgaymer

Categories One Dish Meal

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

1 -2 tablespoon olive oil
1 1/2 lbs lean ground beef
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
3 teaspoons cumin
1 tablespoon cocoa powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
2 (15 ounce) cans crushed tomatoes
2 (15 ounce) cans black beans, with liquid
1 (15 ounce) can corn, drained & rinsed
2 -3 tomatoes, chopped
1 onion, diced
2 -3 chipotle peppers, seeded & minced
2 cups water
1 yellow squash or 1 zucchini, halved & chopped into bite-size pieces
1/2 bunch cilantro, minced
6 -8 epazote leaves, minced (optional)

Steps:

In a large pot, heat the oil over medium-high heat. Add the ground beef, and cook until browned, about 5-8 minutes. Drain off excess fat.
To the pot, add all other ingredients except for last three (squash/zucchini, cilantro and epazote leaves). Be sure to include the can liquid when adding the black beans- it's yummy.
Bring mixture to a boil, then decrease heat to very low & simmer uncovered for 2-3 hours. Try to mix the chili every 15-30 minutes, especially near the end of the cooking time. Adjust for seasoning near the end as well.
Add the squash/zucchini, stir and cook for a further 15-20 minutes, or until the vegetables are cooked through. When done, remove from heat, then stir in the cilantro and epazote leaves.
Serve with tortilla chips and top with yummy things like queso fresco, cotija cheese or Mexican crema.

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