Chili Happening…

 Chili was happening last night as storms made their way through in advance of a cold front. 

Chili…

From my kitchen 

1-1/2 pounds. Ground Chuck

2 poblano peppers, chopped

1 bag of tri-color peppers & onion, chopped

1 tsp. Minced garlic

1 large plum tomato, diced 

1/2 cup chopped fresh cilantro

2 Tbsp. Chopped Chipotle peppers in adobo sauce

1 tsp. Cumin

1 tsp. Mexican oregano

1 tsp. Smoked paprika

1 tsp. Chipotle powder

2 Tbsp. Mexene chili powder

1-1/2 tsp. Kosher salt

1 tsp. Fresh ground pepper

4 bay leaves

2 cups beef broth

1 can petite diced tomatoes, no salt added

1 can dark red kidney beans, undrained

1 can light red kidney beans, undrained

1 can kidney/pinto beans in chili sauce, undrained

2 Tbsp double strength tomato paste

I cooked this in the Instapot Slow Cooker that has Sauté feature. In sauté pan, brown ground beef & drain. Add poblanos, tri-color peppers & onion. Sauté 10 minutes. Add plum tomato garlic & sauté 1 minute. Add seasonings, Chipotle peppers & sauté 1 minute. Add remaining ingredients. Cook in slow cooker on high for 4 hours. Remove bay leaves & serve. 

I like white rice with my chili. 

Optional: 

Tortilla chips

Fritos

Shredded cheese

& 

Cilantro

Diced onions or scallions

Hot sauce