Chipotle Beef & Chorizo Chili
This smoky, spicy chili is packed with rich flavors from chipotle peppers, chorizo, and beef.
Ingredients
1 lb ground beef (80% lean)
4 oz chorizo, crumbled
2 tsp butter
½ onion, diced
2 cloves garlic, minced
1 chipotle pepper
adobo sauce (to taste)
½ red bell pepper, diced
1 can (14.5 oz) diced tomatoes
¾ cup beef broth
2 Tbsp tomato paste
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
½ tsp chili powder
Salt and pepper, to taste
½ cup shredded cheddar or Monterey Jack cheese (for garnish)
¼ cup sour cream (for garnish)
¼ cup fresh cilantro, chopped (for garnish)
Macronutrients (Per Serving, based on 4 servings)
Protein: 35g
Fat: 38g
Carbohydrates: 8g
Optional: Adobo Sauce
Ingredients
4 dried ancho chiles (or guajillo chiles), stemmed and seeded
1 dried chipotle chile, stemmed and seeded
1 cup hot water (for soaking the chiles)
2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 small tomato, diced
2 cloves garlic, minced
½ tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
¼ tsp salt (or to taste)
¼ tsp black pepper
½ tsp cocoa powder (optional, for depth)
½ cup beef or chicken broth (for blending)
Preparation
Cook the meat – In a large pot or Dutch oven, heat the butter over medium-high heat. Add the ground beef and chorizo, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Drain excess grease if needed.
Sauté the aromatics – Add the diced onion, minced garlic, and chipotle pepper. Sauté for 3-4 minutes until the onion softens and the garlic becomes fragrant.
Add seasonings & vegetables – Stir in the red bell pepper, smoked paprika, cumin, oregano, and chili powder. Add adobo sauce according to your spice preference. Cook for another 2 minutes.
Simmer – Pour in the diced tomatoes, beef broth, and tomato paste. Stir well and bring to a gentle boil. Reduce heat to low and let it simmer uncovered for 20-30 minutes, stirring occasionally, until the chili thickens. Season with salt and pepper to taste.
Serve – Ladle the chili into bowls and top with shredded cheese, sour cream, and fresh cilantro. Enjoy!
Bonus: Adobo Sauce
Instructions
Rehydrate the dried chiles – Place the ancho and chipotle chiles in a heatproof bowl. Pour 1 cup of hot water over them and let soak for 10-15 minutes until softened.Blend the sauce – In a blender, combine the soaked chiles (along with ½ cup of the soaking water), diced tomato, garlic, olive oil, vinegar, smoked paprika, cumin, oregano, salt, black pepper, and cocoa powder (if using). Add broth as needed for a smooth consistency.
Cook the sauce – Pour the blended sauce into a saucepan over medium-low heat. Simmer for 5-7 minutes, stirring occasionally, until thickened and aromatic. Adjust salt and seasoning as needed.
Store & use – Use immediately in your chili or let it cool and store in the fridge for up to 1 week. It also freezes well for longer storage.
THURSDAY 250327