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
