Best Beef And Lamb Chili With Chipotles Recipes

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CHIPOTLE BEEF CHILI WITH LIME CREMA



Chipotle Beef Chili With Lime Crema image

This is one of the easiest and tastiest chili recipes I have ever made! With the modern addition of smoked jalapenos (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic -- hot, hearty and filling. Compliments of Bon Appetit.

Provided by Grace Lynn

Categories     Meat

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs ground beef
3 cups chopped onions
6 cloves garlic, finely chopped
1/2 cup chili powder
2 (14 1/2 ounce) cans beef broth
1 cup canned crushed tomatoes in puree
1/2 cup stout beer or 1/2 cup dark beer
2 tablespoons minced canned chipotle chiles
2 tablespoons yellow cornmeal
2 (15 1/2 ounce) cans black beans, drained and rinsed
1 1/2 cups sour cream
2 tablespoons fresh lime juice
1 tablespoon lime zest
corn tortilla chips

Steps:

  • Heat heavy large pot over high heat.
  • Add beef; saute until cooked through, breaking up meat with spoon, about 8 minutes.
  • Transfer to large bowl.
  • Add onions and garlic to same pot; saute until onions are tender, about 8 minutes.
  • Add chili powder and saute until fragrant, 3 minutes.
  • Add beef, broth, tomatoes, stout and chilies.
  • Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
  • Gradually stir cornmeal into chili.
  • Stir in beans.
  • Simmer until heated through.
  • Season generously with salt and pepper.
  • Can be made 1 day ahead, cover and chill, rewarm over medium heat.
  • Whisk sour cream, lime juice and lime peel in small bowl.
  • Season with salt.
  • Spoon chili into bowls and spoon lime crema atop chili.
  • Serve with chips.

Nutrition Facts : Calories 865, Fat 49.9, SaturatedFat 21.3, Cholesterol 180.9, Sodium 1361.2, Carbohydrate 45.4, Fiber 14.2, Sugar 4.4, Protein 59.5

EMILY'S CHIPOTLE CHILI



Emily's Chipotle Chili image

The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.

Provided by emily.weaver.brown

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h35m

Yield 8

Number Of Ingredients 14

1 pound bulk hot Italian sausage
2 pounds ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can kidney beans
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon salt
ground black pepper
1 (6 ounce) can tomato paste

Steps:

  • Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
  • Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 23.5 g, Cholesterol 99.5 mg, Fat 24.9 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 9 g, Sodium 1475.9 mg, Sugar 8.3 g

CHIPOTLE-BLACK BEAN CHILI



Chipotle-Black Bean Chili image

This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce
2 garlic cloves, minced
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges

Steps:

  • In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.

CHIPOTLE BEEF CHILI



Chipotle Beef Chili image

I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there. -Steven Schend, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 10

2 pounds beef flank steak, cut into 1-inch pieces
2 to 4 chipotle peppers in adobo sauce, chopped
1/4 cup chopped onion
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
3 cans (15 ounces each) tomato puree
1 can (14-1/2 ounces) beef broth
1/4 cup minced fresh cilantro

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 230 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 668mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

CHIPOTLE BEEF CHILI WITH LIME CREMA



Chipotle Beef Chili with Lime Crema image

Categories     Bean     Beef     Potato     Vegetable     Sauté     Lime     Ground Beef     Red Wine     Summer     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

3 pounds ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14 1/2-ounce cans beef broth
1 cup canned crushed tomatoes with added puree
1/2 cup stout or dark beer
2 tablespoons minced canned chipotle chilies
2 tablespoons yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed
1 1/2 cups sour cream
2 tablespoons fresh lime juice
1 tablespoon grated lime peel
Corn tortilla chips

Steps:

  • Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
  • Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
  • Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
  • Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.

BEEF/LAMB CHILI



Beef/Lamb Chili image

Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!

Provided by MadCity Dale

Categories     Lunch/Snacks

Time 3h

Yield 1 gallon

Number Of Ingredients 16

2 lbs stir-fry beef
1 lb stew meat beef
1 lb ground pork
2 lbs lamb liver (but beef would work too)
5 lbs leftover hamburger patties
2 -3 large onions, peeled and chopped
50 garlic cloves, minced
1 tablespoon oil
8 large tomatoes, peeled and chopped or 30 ounces peeled diced tomatoes
1 quart pork broth or 1 quart water
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons black pepper
1 teaspoon oregano
1 tablespoon sea salt
2 lemons

Steps:

  • Instructions for the night before:.
  • Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
  • Place livers in a medium bowl and cover with water.
  • Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
  • The next day:.
  • Warm oil over medium heat.
  • Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
  • Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
  • Bring chili to a boil, then reduce heat to low and simmer for an hour.
  • Enjoy!

Nutrition Facts : Calories 23674.9, Fat 1847.7, SaturatedFat 712.3, Cholesterol 8976.3, Sodium 13189.6, Carbohydrate 183, Fiber 42, Sugar 57.9, Protein 1499.6

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