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Chipotle Chili Con Carne
3/4 pound lean cubed beef stew meat
1 tablespoon chili powder
1 tablespoon ground cumin
Nonstick cooking spray -- as needed
1 can reduced-sodium beef broth - (14 oz)
1 tablespoon minced canned chipotle chilies in adobo sauce -- or to taste
1 can diced tomatoes - (14 1/2 oz) -- undrained
1 large green bell pepper -- cut into pieces (or 2 poblano chile peppers)
2 cans pinto or red beans - (16 oz ea) -- rinsed, drained
Chopped fresh cilantro -- (optional)
Toss beef in combined chili powder and cumin. Coat large saucepan or Dutch oven with cooking spray; heat over medium heat. Add beef; cook 5 minutes, stirring occasionally.
Add beef broth and chipotle chilies with sauce; bring to a boil. Reduce heat; cover and simmer 1 hour 15 minutes or until beef is very tender.
With slotted spoon, transfer beef to carving board, leaving juices in saucepan. Using two forks, shred beef.
Return beef to saucepan; add tomatoes and bell pepper. Bring to a boil; stir in beans. Simmer, uncovered, 20 minutes or until bell pepper is tender. Garnish with cilantro, if desired.
This recipe yields 6 servings.
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