Spicy Chipotle-Black Bean Chili

Name: Spicy Chipotle-Black Bean Chili
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10 servings (3 quarts).
Cuisine: Mexican Chilies, Mexican Recipes
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

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,

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Originally published as Black Bean and Chipotle Chili in Mexican Bookazine 2012

Reviews

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Average Rating:

JGa2595176

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!