Spicy Chipotle-Black Bean Chili Recipe

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Spicy Chipotle-Black Bean Chili Recipe
Spicy Chipotle-Black Bean Chili Recipe photo by Taste of Home
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Spicy Chipotle-Black Bean Chili Recipe

Read Reviews
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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,
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours

Ingredients

  • 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

Directions

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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chipotle Black Bean Chili in Mexican Bookazine 2012, p77

Nutritional Facts

1-1/4 cups: 314 calories, 8g fat (2g saturated fat), 39mg cholesterol, 900mg sodium, 31g carbohydrate (6g sugars, 8g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

  • 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
  1. Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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.
  4. Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired. Yield: 10 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chipotle Black Bean Chili in Mexican Bookazine 2012, p77

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JGa2595176 User ID: 496732 222863
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!"

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