RSS

Chipotle, el Rey

A tasty chipolte based version of chili. My very own interpretation of chili. Designed for a contest as both different than the typical American version of chili and also delicious. This chili, or a version of it, will be entered in next year’s Chili Bowl contest.
By Gary Dalton (@gfdalton) |

hot pepperhot pepper hot pepperhot pepper hot pepperhot pepperhot pepperhot pepperhot pepperhot pepper

Ingredients

  • 1-2 cups Chipolte sauce (use less for a milder spice)

  • 1.5 pounds Ground beef

  • 1 Tablespoon Olive oil

  • 1 Onion (chopped)

  • 4 cloves Garlic

  • 2 inches Ginger

  • 1.5 teaspoons Cumin seed

  • 1/2 teaspoon Tumeric

  • 1.5 teaspoons Spanish paprika

  • 1 teaspoon Cinnamon

  • 2 cans Diced tomatoes

  • 3 cans Beans (black, pinto, northern, etc)

  • 2 teaspoons Molasses

  • 1/2 bag Frozen corn (about 6 ounces)

  • 1 cup Water (add more as needed for consistency)

  • 1/2 cup Cilantro chopped

  • 1/2 bottle Beer

Preparation

Using a large pot:

Step 1 Brown the beef in olive oil then add the onion to brown.

Ground the garlic, ginger, and dry spices in a spice grinder. You’ll end up with a spice-paste mixture.

Step 2 Add the Chipolte sauce, spice-paste, tomatoes, beans, molasses, corn, and water. Heat to a mild boil.

Add the cilantro and 1/2 of whatever beer you are enjoying. Lower heat to a simmer. Let simmer for about 2 hours and enjoy.