I love soup weather, and this chili is ideal to warm you up on a chilly or rainy day. The whole can of chipotles in adobo make this a pretty spicy chili, you can cut back and adjust to your taste. —Karla Sheeley, Worden, Illinois,
Featured In: 40 Tex-Mex Recipes Bursting With Southwestern Flavor
VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon Creole seasoning
- 1 beef top sirloin steak (2 pounds), cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 1 large sweet onion, chopped
- 3 chipotle peppers in adobo sauce, seeded and finely chopped
- 2 tablespoons minced garlic
- 1/3 cup masa harina
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 4 cups reduced-sodium beef broth
- 1 can (28 ounces) diced tomatoes, undrained
- 3 cans (15 ounces each) black beans, rinsed and drained
- Shredded cheddar cheese and/or finely chopped red onion, optional
- Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
- In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain.
- Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender.
- Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired. Yield: 10 servings (3 quarts).
Originally published as Chipotle Black Bean Chili in Mexican Bookazine 2012, p77
Reviews forSpicy Chipotle-Black Bean Chili
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 15, 2015
"Good flavor, easy to make and husband enjoyed the different take on a chili. Would make again. Was a bit spicy, but the name implied that!"