This chunky chipotle chili recipe is made with a mix of peppers, chili seasoning, and lots of chipotles in adobo sauce for the best rich and smoky flavor.
Chili Chili Recipe
Ingredients
1 tablespoon olive oil
1.5 pound ground turkey or ground beef – I’m using a combination of both
1 large onion, chopped
1 jalapeno pepper, chopped
1 poblano pepper, chopped
1 hot chili pepper, chopped (for a spicier version – try a habanero or ghost pepper – optional for a nice and extra spicy chili)
4 cloves garlic, chopped
2 cans red kidney beans
3 cans fire roasted tomatoes 42 ounces, or use equivalent fresh
2 tablespoons chili powder – I like to use a blend of ancho and guajillo powder, but use your favorite blend, or try this homemade chili powder blend
1 7- ounce can chipotles in adobo sauce – use half the can for a milder chipotle flavor
1 teaspoon freshly ground cumin
1 teaspoon red chili flakes
Salt and pepper to taste
FOR SERVING: Sliced roasted jalapenos spicy chili flakes, fresh chopped parsley or cilantro
Instructions
1. Heat the oil in a large pot to medium-high heat and add the ground turkey (or beef), onion and peppers. Cook them down about 10 minutes, or until the meat is cooked through and the vegetables are softened.
2. Add the garlic and cook another minute, stirring.
3. If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
4. Add the remaining ingredients and give it all a good stir.
5. Reduce the heat and cook the chili on low heat for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish. Alternatively, you can transfer everything to a slow cooker or crock pot at this stage and cook on high for 1-2 hours, or on low for 3-4 hours, until the flavors develop to your preference.
6. Serve in bowls with your favorite fixin’s.
Recipe Notes
NOTE: You can easily add 1, 2 or even 3 extra cans of tomato sauce (or equivalent fresh tomatoes) to stretch out this recipe and feed more people. It is great for freezing. I freeze leftovers all the time for quick and easy lunches and dinners.
You can find this full printable recipe with notes/discussion at ChiliPepperMadness.com.