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Spicy Chipotle Chuck Wagon Chili
Print Recipe
Ingredients
3
tbsp
chipotle powder
2
tbsp
cumin
3
tbsp
chili powder
1
tbsp
salt
1
tbsp
coriander
2
tsp
oregano
2
tsp
brown sugar
1/2
tsp
cayenne pepper
1/2
tsp
red pepper flakes
1/2
tsp
cinnamon
4
lbs
bonless beef chuck
1/2
tbsp
salt
1 1/2
medium
yellow onion
6
cloves
garlic
16
oz
dark mexican beer
28
oz
canned crushed tomatoes
3
tbsp
tomato paste
1/4
cup
semi-sweet chocolate
32
oz
Pinto Beans
16
oz
Kidney Beans
3
whole
bay leaves
Instructions
Combine chili powder, chipotle powder, cumin, salt, coriander, oregano, brown sugar, cayenne, red pepper flakes and cinnamon in bowl and set aside
Cut beef chuck into one-inch cubes. Season with salt and pepper.
Place in a large Dutch oven with 2 Tbsp. olive oil and brown on both sides. Take the beef out of the Dutch oven and set aside in a bowl.
Chop onions and mince garlic.
Blacken Serrano and jalapeno peppers over a flame and chop.
Add everything into the same Dutch oven and sweat down for about five minutes.
Stir in chili seasoning.
Add beer, crushed tomatoes, tomato paste, chocolate and stir.
Add beef chuck, kidney beans and 16 oz. of pinto beans. Stir until chocolate is melted in. Bring to a boil, then reduce to a simmer.
Take the remaining 16 oz. of pinto beans and blend until smooth. Pour into chili mix. This will thicken the chili up; add bay leaves.
Simmer for six to eight hours until beef chuck is tender and falls apart.
Simmer for six to eight hours until beef chuck is tender and falls apart.
Leftover chili can be stored in an airtight container for four to seven days in the refrigerator, or up to six months in the freezer. Enjoy!