Excite your taste buds, satisfy your cravings and spice things up at dinner with chipotle chili.
|Ingredients:||Small Serving||Large Serving|
|Chili (recipe below)||1 3/4 cups||2 cups|
|Apple||1 medium||1 large|
Have chili with sliced apple.
Approximate Nutrition Breakdown:
Small = 460 calories, Carbohydrate-47g, Protein-35g, Fat-15g
Large = 530 calories, Carbohydrate-53g, Protein-40g, Fat-18g
Little Pepper’s Chipotle Chili Recipe
- 2 lbs. extra lean ground sirloin
- 3 Tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4-6 roasted and peeled poblano chiles (canned)
- Fresh poblano chiles may be used, roasted and peeled
- 4 chipotle chiles in adobo sauce, canned
- 15 ounces canned tomatoes
- 8 ounces tomatoes sauce
- 1 cup dark beer
- 2 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. pepper
- 1 tsp. salt
- 1 tsp. sugar or granulated fructose
Prepare chiles. We recommend wearing plastic gloves to protect your hands from the chile oils and juice. Remove stems and seeds from chiles.
Roasted poblano chiles can be bought canned or you can roast them yourself.
If roasting chilies yourself, roast them under the broiler or on top of a gas stove. Turn them often (using tongs or skewers) during cooking. They are ready when most of the skin has blistered and slightly blackens. Place them in a covered bowl or plastic bag to steam for 20 minutes until cool. Peel off the skin and remove stems and seeds.
Heat 2 tablespoons of the oil in a skillet and sauté the onion and garlic 5 minutes and remove. Heat remaining tablespoon of oil in a sauce pan and cook the ground sirloin until browned.
In a large food processor or blender, place cooked onions and garlic, poblano chiles, chipotle chiles and tomatoes. Blend until just smooth. Add the blended mixture to the beef. Add tomato sauce, beer and spices. Bring to a boil, reduce heat and simmer for at least 45 minutes before serving.
Note: Additional chipotle chiles and adobo sauce can be added for even hotter chili. Freeze unused chiles for future use.