A few days ago, I promised a fellow blogger, Brooke of The Babbling Brooke, that I would post my chili recipe and some pictures. Recently, Brooke had posted a fantastic looking rack of ribs on the grill, and I commented, asking her if she made her own sauce. She then shared her recipe for Homemade Spicy BBQ Sauce.The rack of ribs looked so freaking amazing that I quickly clicked the link for the BBQ sauce and saw that she uses chipotles in adobe sauce to add a spicy pep to her sauce. Genius! It had never occurred to me to add these ingredients to a BBQ sauce, and I can only imagine how spicy and rich and yummy her sauce is. I’ll be making that sauce someday, I am sure.
Anyway, long story short, I also use chipotles in adobe sauce for cooking, but I add the ingredients to my chili recipe. It was my cousin, Jeremy, mentioned in my prior post: My Chili Comes in a Close Second to Jeremy Thompson’s, who taught me to use them in chili. It adds to the richness and spiciness.
So, as I promised Brooke, here are pictures to go along with my chili recipe:
- 2 cans kidney beans
- 1/4 can chipotle peppers in adobo sauce (chop finely and remove seeds to taste - the fewer seeds, the less spicy the chili will be)
- 1/2 can small green chilis (I use mild)
- 1 medium onion
- 3 celery stalks
- 2 long carrots
- 1 tbsp oil
- 1 tbsp tomato paste
- 4 chopped tomatos or one container of Pomi chopped tomatoes
- 1 1/2 cup vegetarian broth
- 1/4 cup red wine
- 3 garlic cloves finely chopped
- 2 tsp Cumin
- 1.5 tsp Oregano
- 2 tbsp Chili Powder
- 1/4 jalapeno finely chopped
- 1/2 cup beer (I use Corona or Negro Modelo)
- 1/4 cup masa or finely pounded corn tortilla chips
- Chop the onion, celery, and carrot into 1x1 inch chunks to form a mirepoix soup base
- Heat a dutch oven or large saucepan over medium heat
- Once the pan is heated, add 1 tbsp olive oil
- Sauté the mirepoix (onion, carrot, celery mixture) until the onions are translucent.
- Add the tablespoon of tomato paste to deglaze -stirring frequently for 2 minutes
- Reduce heat to low and add the 4 chopped tomatoes or container of Pomi tomatoes and stir
- Add 2 cans of drained kidney beans, the broth, wine, garlic cloves, cumin, oregano, chili powder, chipotle peppers and adobo, the chiles, and the jalapeño.
- Simmer on low for one hour - stirring occasionally to prevent sticking.
- After one hour, add the beer and simmer another 15 minutes.
- After the 15 minutes, add the masa or finely pounded corn tortilla chips to thicken the chili.
- Serve and enjoy!