Best 5 Chipotle Beef Chili 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.

TEN MINUTE CHIPOTLE SPICED BEEF AND BEAN CHILI

Steps:

• In a large saute pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the adobo sauce; drain well.
• In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans, Kosher salt, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.

BEEF CHILI WITH CHIPOTLE CHILIES AND CILANTRO

Steps:

• Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
• Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs.
• Place ribs on plate; cover and chill 1 hour or up to 1 day.
• Preheat oven to 350°F.
• Heat oil in large ovenproof pot over medium-high heat.
• Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
• Repeat with remaining ribs.
• Reduce heat to medium.
• Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
• Add broth and bring to boil, scraping up browned bits.
• Add tomatoes, lime juice, and chipotle chilies.
• Return ribs to pot, meaty side down, in single layer.
• Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
• Remove pot from oven.
• Tilt pot; spoon off fat.
• Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
• Season sauce with salt and pepper.
• (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
• Simmer until chilies soften, about 10 minutes.
• Transfer ribs and sauce to large bowl.
• Sprinkle with cilantro; garnish with lime wedges.
• *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
• Makes 4 servings.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE RECIPE - (4/5)

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours. Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges