Marc's Prize-winning Chipotle Chili

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Chili con carne with three kinds of beans and five kinds of peppers. The bacon and chipotle gives the chili a smoky flavor. This is the recipe that won first place in the Chapman Hills Elementary School chili cook-off. Spiciness (1-10): 7

Difficulty: Easy - for beginners
Serves: 6-8

Preparation time:
Cooking time:

Dietary guidance: d 

Tags: main · chili ·

Ingredients

1 1/2 lbs. cubed stewing beef

4 slices of smoked bacon, cooked & crumbled
2 tbs. bacon drippings

1 28-oz. can of tomatoes

2 14-oz. cans of tomato sauce

1 14-oz. can of pinto beans, drained
1 14-oz. can of black beans, drained

1 14-oz. can of kidney beans, drained

4 garlic cloves, chopped
1 shallot clove, chopped

1 large red onion, chopped

1 yellow bell pepper, chopped
1 orange bell pepper, chopped

3 Anaheim peppers, peeled, seeded & chopped

2 Pasilla peppers, peeled, seeded & chopped

3 Jalapeno peppers, seeded & chopped

4 chipotle peppers, seeded & chopped

3 tbs. chili powder

1 tbs. cumin seeds

1 tbs. fresh oregano
1 bay leaf

1 cup chicken broth

Method

Cook bacon in skillet. Reserve drippings.

To peel the Anaheim and Pasilla peppers, grill or broil for about 3 minutes per side until skin blisters. Rotate until all sides have blistered. Set aside and let cool. Once cool, the skin will peel off easily.

Combine all ingredients into crock-pot. Cook on low temp for 10 hours. Remove bay leaf before serving.

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