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Monday, October 29, 2012

Crock Pot Chipotle Chili

I can't believe we are almost at the end of Soup Month.  We've made some delicious soups and stews this month, and today for day 29 of Soup Month 2012, we have a bold and spicy Crock Pot Chipotle Chili.  This chili offers an amazing combination of flavors including fire-roasted tomatoes, black beans, chipotle powder, and the surprise ingredient, unsweetened cocoa.  I know cocoa is not a very common ingredient in most chili recipes, but it adds amazing depth and a deep rich color to this dish and just makes all of the other ingredients come together beautifully. 

For a little added convenience, this chili is made in the crock pot, and it can be prepared start to finish in about 3 hours. 

Everyone at our house enjoyed this chili fixed their own way. With pasta or without, with cheese or sour cream or both, or even without any garnish, this was an excellent chili.  With the robust flavor, plus veggies, black beans and tender bites of sirloin, this chili with surely be on the menu for our upcoming football parties.  Enjoy!!

1 can  Black Beans, rinsed and drained
1 15-oz can  Hunt's Fire Roasted Diced Tomatoes
1 cup  Water
1 tsp  Ground Cumin
1 tsp  Dried Oregano
1 TB  Smoky Chili Powder
1/2 tsp  Chipotle Powder
2 TB  Unsweetened Cocoa
1 TB  Olive Oil
1-1/2 lbs  Beef Sirloin, cut into 1/2-inch pieces
3 TB  Tomato Paste
1 small  Red Pepper, chopped
1 small  Green Pepper, chopped
1 medium  Onion, chopped
Salt and Pepper to Taste
1/3 to 1/4 cup  Cornmeal, as needed

In a large crock pot, add the black beans, tomatoes, water, cumin, oregano chili powder, chipotle powder, and cocoa.  Turn heat to HIGH and cook for 45 minutes.

While the chili begins to cook in the crock pot, you can saute the meat and vegetables.  Using a large skillet, heat olive oil over medium-high heat until shimmering.  Add the beef to the skillet and stir to quickly sear the outside of the meat;  cook for 5 minutes.  Add the tomato paste to the beef and stir to combine, then add the peppers and onion and saute the beef and vegetables for 5 minutes.

Add the beef and vegetables to the crock pot and continue to cook on HIGH for 60 minutes.  Stir the chili and add salt and pepper, if needed.  Add the cornmeal to the chili and stir to fully combine the cornmeal.  Turn heat setting to LOW and cook for 60 minutes longer. 

Ladle chili into bowls and serve with sour cream and grated cheddar cheese for a garnish.  This chili is also great served over cooked pasta.  Enjoy!!

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