Chipotle-Black Bean Chili
Total TimePrep: 15 min. Cook: 7 hours
Makes8 servings (2-1/2 quarts)
I had high hopes for this one. It was kinda soupy so we ate it over rice with shredded cheese and sour cream. I used an extra chipotle pepper AND an extra tablespoon of adobo but it still seemed lacking in flavor. I used angus beef and Muir Glen organic fire roasted tomatoes, Maybe I'll try again on the stove top and brown the meat first and add some tomato paste to thicken it up.
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This was really good. Good flavor and we liked the spice.
My family and friends love this chili. I have easily made it over a dozen times. Quick to put together, freezes well and is great leftover in lunch boxes. We like heat so I add an additional chipotle pepper.
This recipe is very tasty when made as stated! If you like a lot of heat, then add more chipotle peppers. My kids prefer less, so I cut down on them when making this. For something different, I sometimes brown polenta slices with a little olive oil or butter and use as a garnish along with cheese and sour cream. It's also good with the stew simply ladled on top of the fried polenta.
Great flavor! I did spice it up a bit by using black beans with diced jalepenos (I may cut that down next time though to 1 can reg, 1 can w/ jalepeno)! Served w/ homemade chili lime tortilla chips!
This recipe is very easy to make. My family loved this chili so much they want me to make more and freeze it for lunches. I used extra lean ground beef in my chili as that's what I had on hand. I cooked the beef first before I added it in the slow cooker.
Loved it! My kids aren't big fans of beans, so I used a 4# roast and the kids ate the meat and loved it.
The meat was very tender. It could have been spicier, but it had good flavor and was great with a little sour cream and cheese on top!
This is fantastic.