Chipotle Chili
This chili is also good if you use leftover roast beef or pork instead of the hamburger. Serve the chili with crackers and cheese, peanut butter or toasted cheese sandwiches, or cornbread.
INGREDIENTS | SERVES 4
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 cup chipotle salsa
- 1 cup frozen whole kernel corn
- 1 14-ounce can beef broth
- Salt and freshly ground pepper to taste
Add the ground beef and chili powder to a deep 3 ½-quart nonstick skillet; brown the meat over medium-high heat, breaking it apart as it cooks. When the meat is almost cooked through, add the onion; lower the heat to medium and sauté the onion until transparent. Drain off any excess fat.
Add the garlic and sauté for 30 seconds. Stir in the kidney beans, salsa, corn, and broth.
Bring to temperature and simmer for 15 minutes. Taste for seasoning and add salt and pepper if desired.
