Smoky Chili
We really love to experiment with lots of different versions of chili. This one does not disappoint! It has a spicy/smoky flavor that we all thoroughly enjoyed!
This recipe makes about 6 servings.
Notes for this recipe - This recipe is a bit spicy, so just be aware! We served it with Grandmom’s cornbread. Also, we chose to use pinto beans in place of kidney beans (just personal preference).
*If you want to watch the video of this being made, this recipe starts at the 14:12 mark.
If you like spicy foods and are looking for a new chili recipe, look no further! This Smoky Chili is so delicious!
Submitted by Chelsie.
Ingredients
1 lb of ground beef
1 small onion, diced
1 Tbsp minced garlic
1 Tbsp tomato paste
1 can chipotle chili in adobo sauce
- 2 chilis from the can, diced
- 2 Tbsp adobo sauce from the can
1 can diced tomatoes
1 can red kidney beans
1 tsp Worcestershire sauce
2 Tbsp Ancho Chili powder
1 Tbsp chili powder
1 tsp Mexican chili powder
1 Tbsp garlic powder
1/2 Tbsp onion powder
1.5 Tbsp cumin
.5 Tbsp smoked paprika
Salt and Pepper
2 cups beef broth
Here’s how to make it
Brown ground beef in a deep pot or Dutch/French oven.
Add diced onion and sauté with browning beef.
Once onion is translucent, add minced garlic. Sauté 1-2 minutes.
Add all of the dry spices except salt. Mix evenly into beef. Cook for 30-45 seconds.
Add adobo sauce, chipotle chilies, Worcestershire sauce and tomato paste. Stir and cook for about 1 minute.
Add tomatoes, beans and broth. Cook on low for 2-3 hours.
Salt to taste.
* Add more broth as needed throughout the simmering process to keep your desired consistency.
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