Name: Chipotle Beef Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 10 servings (about 3 quarts)
Cuisine: North America, Mexican
Ingredients: 4 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; Optional toppings: Cotija cheese, sliced jalapeno peppers and sliced radishes

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

Can you freeze Chipotle Beef Chili?

Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Test Kitchen Approved

Chipotle Beef Chili

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Yield: 10 servings (about 3 quarts)

Prep: 15 min

Cook: 6 hours

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Ingredients

4 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
Optional toppings: Cotija cheese, sliced jalapeno peppers and sliced radishes

Text Ingredients

Directions

In a 4- or 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. Stir in cilantro. Serve with toppings as desired.

Nutrition Facts

1-1/4 cups: 230 calories, 9g fat (4g saturated fat), 54mg cholesterol, 668mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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