Smoky Chipotle Chili --
  • Total Recipe Time: 2-1/2 hours
  • Makes 6 to 8 servings


  1. 2-1/2 pounds beef Shoulder, Arm or Blade Roast Boneless, cut into 1/2-inch pieces
  2. 2 tablespoons vegetable oil, divided
  3. 1 teaspoon salt
  4. 3 cloves garlic, minced
  5. 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
  6. 1 bottle (12 ounces) beer
  7. 2 tablespoons adobo sauce from chipotle peppers
  8. 1 tablespoon minced chipotle peppers in adobo sauce
  9. 1 can (15 ounces) black beans, rinsed, drained
  10. 3 tablespoons masa harina
  11. Dairy sour cream


  1. Cut beef roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
  2. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender.
  3. Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.
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