Homemade chili is always so comforting, especially with some freshly baked cornbread and a nice glass of red wine. This one-dish meal gets its “buzzz” from chipotle ahumado powder which will definitely warm you up in autumn weather. The flavors of this dish are enhanced when the chili is made a day ahead. This means that leftover, warmed-up chili tastes great up to three days later – and there’s no need to cook for a while!
Prep time: 10 minutes
Inactive prep time: 30 minutes (for cooking)
Serves: 4 to 6
4 large vine-ripened tomatoes, boiled, cooled and peeled
One 14.5-ounce can Muir Glen Organic Fire Roasted Tomatoes with Chipotle
3 tablespoons extra virgin olive oil
2 pounds extra lean ground beef or organic, grass-fed extra lean ground beef
1 medium onion, finely chopped
1 teaspoon salt
1 tablespoon brown sugar
1/4 to 1/2 teaspoon chipotle ahumado powder or regular chili powder
2 cups cooked kidney beans, drained, or one 15-ounce can kidney beans, rinsed and drained
1. Purée the boiled tomatoes and canned tomatoes together in a blender and set aside.
2. Heat oil in a 4-quart saucepot. Add the ground beef and the onions and, with a wooden spoon, stir fry on medium-high heat until meat is broken up and turns gray, about 8 to 10 minutes.
3. Pour in the puréed tomatoes and stir. Cook on medium-low heat, about 15 minutes, stirring occasionally.
4. Stir in the salt, sugar and the lesser amount of chili powder and cook 2 minutes.
5. Stir in the kidney beans and cook for about 2 more minutes. Taste and adjust the chipotle ahumado powder or chili amounts.
Serve immediately in individual bowls accompanied by Columbus Day Cornbread (previously published on this blog).
Wine suggestion: Pinot Noir – this red wine pairs well with chili.
Note: You can find chipotle ahumado powder online at gourmetsleuth.com.
Text and Photographs ©2013 Nancy DeLucia Real