Smoky Chipotle Chili

Your friends will rave for this beef chili packed with layers of flavors including beer, smoky chipotle peppers, and black beans.

  • 2 hrs
    30 min
  • 8
    SERVINGS
  • 324
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Smoky Chipotle ChiliShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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