Add chopped chipotle peppers in adobo to crank up the heat in this thick Texas-style chili. Because jalapeños don’t dry well, they’re pickled or smoked to make chipotles. Packed in a pungent tomato sauce called “adobo,” chipotles add smokiness and heat.
3 teaspoons olive oil, divided
1 1/2pounds ground sirloin
1 teaspoon coarse salt
1 large yellow onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 1/2 cups reduced-sodium chicken broth
1 cup water
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons honey
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Shredded Cheddar cheese, diced avocado, chopped green onions, chopped cilantro, roasted pumpkin seeds, lime wedges
1. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add beef and cook until no pink remains, about 5 minutes. Use a spoon to break up clumps as the meat cooks. Transfer meat to a small bowl, using a slotted spoon. Sprinkle with salt, and set aside.
2. Drain liquid from pot, and add remaining 2 teaspoons oil. Add onion and sauté until soft but not browned, about 5 minutes. Add garlic, and sauté 1 minute more. Stir in spices (chili powder, cumin, oregano and cinnamon), and cook 1 minute.
3. Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Bring to a low boil, reduce heat to medium-low, and simmer 1 hour, stirring occasionally. Add beans and lime juice, and cook 5 minutes. Serve with toppings. Serves 8.
Nutritional facts per serving: 273 calories, 11g fat, 55mg cholesterol, 21g protein, 22g carbohydrates, 5g fiber, 687mg sodium