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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 pounds - beef flank steak, cut into 1-inch pieces
  • 2 - to 4 chipotle peppers in adobo sauce, chopped
  • 1/4 cups - chopped onion
  • 1 tablespoons - chili powder
  • 2 cloves - garlic, minced
  • 1 teaspoons - salt
  • 1/2 teaspoons - ground cumin
  • 3 cans - (15 ounces each) tomato puree
  • 1 cans - (14-1/2 ounces) beef broth
  • 1/4 cups - minced fresh cilantro
  • Directions:

    In a 4-quart or 5-quart slow cooker, combine all ingredients except the cilantro.

    Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro.

    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

    Brief Description

    Spicy beef chili; reduce the chipotles or add more, depending on how much spice you like.

    Main Ingredient:

    beef

    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 6 hour(s)

    Notes

    1-1/4 cup of soup equals 230 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 668 mg sodium, 12 g carbohydrate, 2 g fiber, 25 g protein.

    Source

    Originally published as Chipotle Beef Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p65

    Posted By:

    cookingmama

    Posted On:

    January 25, 2016

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