Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, June 19, 2012

This turned out to be a yummy soup! While not as thick as traditional chili...it's just as good. Make it as spicy as you want to by adding more green chilies or chipotle peppers. Switch up the beans if you're not a pinto fan. So many ways to make this your own style. Great for a crowd and the leftovers are good, too!

Meaty Chipotle Chili

3 slices bacon, diced
1 - 2 pounds extra-lean ground beef
1 large onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
1 32-ounce container beef broth
2 14-ounce cans diced tomatoes
1 4-ounce can diced green chilies
1 teaspoon Worcestershire sauce
1 teaspoon salt
1- 2 ground chipotle peppers (I used my mini food processor)
Freshly ground black pepper
2 15-ounce cans pinto beans

Cook bacon, garlic and onion in a large stockpot over medium-low heat. Cook until done.

Add ground beef and cook until meat is done.

Add the rest of the ingredients and simmer on low for two hours.

Serves 6 to 8.

Let's start....

Brown the onion, garlic and bacon.

Then add the ground beef and cook until done.

Add everything else....

...then let it simmer for a while.

Serve it with french bread or cornbread.


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