Chipotle Chili by amanda4973


									Chipotle Chili
Source: Alton Brown, modified by Amanda Teicher
Yield: 8 servings

2 teaspoons vegetable oil
3 pounds ground beef (ground chuck tastes best)
1 yellow onion, diced
1 red bell pepper, diced
2 teaspoons salt
1 14-ounce can beef stock
Splash cider vinegar
1 16-ounce jar mild salsa
1-3 chipotle peppers in adobo sauce (1-2 for medium, 3 for spicy)
1 6-ounce can tomato paste
1 tablespoon Amanda’s Chili Powder (see separate recipe)
1 teaspoon whole cumin, toasted and ground
1 14-ounce can kidney beans
1 14-ounce can chili beans

Spice mill, soup pot

Heat a few tablespoons of oil in a soup pot. Brown the beef well. Drain the fat and set
the beef aside.

Saute onion and bell pepper. Add the rest of the ingredients, except the beef stock. Add
stock gradually until you have a consistency you like. Simmer for a few minutes, turn off
the heat and let the pot sit for a while. Taste and adjust seasonings.

If you buy a can of chipotle peppers, you’ll have extra peppers. If you don’t want to
discard them, wrap each pepper along with a glop of adobo sauce in plastic wrap. Put
the chipotle bundles in a small zip-top bag, label it using freezer tape and a Sharpie,
and freeze them.

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