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.
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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