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March 6, 2016 / Chris Blum

Stout and Chipotle Chili

  

This chili is perfect on a cold rainy winter day – the heat from peppers will warm you from the inside out. I love to top mine with lots of fresh veggies and a little sour cream. I whipped up some skillet corn bread to go with it – mmm mmmm good!

Ingredients:
1 tbsp olive oil
½ large onion, chopped
4 cloves garlic, minced
1 lb ground beef
1 can (28 oz) diced tomatoes
1 can (15.5 oz) black beans
2 chipotle peppers in adobo, diced
12 oz stout beer
1 tsp adobo sauce from chipotle peppers
1 tbsp brown sugar
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1/4 tsp how pepper flakes
1 tsp salt

Topping:
1/2 c shredded jack and cheddar cheese
1/2 avocado, diced
4 green onions, sliced thin
1 tomato, diced
Sour cream
Cilantro
Jalapenos, sliced thin

Turn your slow cooker on yhe saute or break out a pan. Add the olive oil the pot over medium heat. Add the onion, saute 4-5 minutes, then add the garlic. Saute 1 minute, then add the ground beef and cook through.

Add the diced tomatoes, black beans, adobo sauce, brown sugar, black pepper, paprika, cumin, pepper flakes, salt and chipotle peppers and set to low.
Stir everything together, cover, and cook on low for 6-8 hours, or on high for 3-4 hours.

Serves topped with cheese, diced tomatoes, sliced green onions, sour cream and avocado.

  

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