Chipotle Adobo Chile!
When I lived in New Mexico, I learned how to make so many really flavorful dishes!
I thought I liked and could eat “spicy hot” foods…. but I have to confess that the foods I thought were spicy hot…were really quite mild.
When the Captain and I go to a Mexican restaurant, we always ask for the really hot salsa….and let the server take the tomato-ey salsa back to the kitchen. 😉
This chile is one of the Captain’s favorites….and of course, I love it too.
All the ingredients are just a little different than the chili you are most likely familiar with.
You can adjust the hotness by using fewer chipotle peppers and reducing the chile powder if you prefer a more mild chile.
This Chipotle Adobo Chile is great because it can be used in so many ways….it can be a dip for tortilla chips, a filling for tacos, (soft and crispy shells).
It can also be used for a topping for nachos.
So make a big batch of it and use it for other meals.
And it freezes well too.
Do you my dear readers like your chile spicy hot…or do you prefer a milder chile?
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1 1/2 pounds of lean ground sirloin
- 1 bottle of your favorite beer
- 1 14 ounce can tomatoes, diced
- 1 small can (14 ounces) of chipotle peppers in adobo sauce, chopped
- 1 can (16 ounces) ranch Style beans
- 1 can (14 ounces) black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon chipotle powder
- juice of 1 lime for serving
- dollop of sour cream for topping
- grated cheddar cheese for topping
- cilantro, chopped leaves or leave whole
- lime slices
- Add a little olive oil to heavy dutch oven and brown the ground meat, onions and garlic, stirring to assure that the pink if no longer visible.
- Add the bottle of beer to glaze the pot (stirring the bottom bits)
- Add the drained black beans and the ranch style beans that have not been drained.
- Add the diced tomatoes and stir well.
- Add the chopped chipotles AND the adobo sauce in the can.
- Sprinkle in the chipotle powder, chili powder and cumin.
- Cover and simmer for about an hour.
- The chile should be very thick, but if it is not...use a little water with a teaspoon of cornstarch, making a slurry and add to the chile.
- Squeeze in the lime juice and serve with sour cream, grated cheese and cilantro for garnish.
- This is one of the Captain's and mine.....favorites.