Smoky Chipotle Chili
Your friends will rave for this beef chili packed with layers of flavors including beer, smoky chipotle peppers, and black beans.
Cook Time: 2 hrs 30 mins
Servings: 8
Ingredients: 11
Ingredients
Preparation
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Step 1
Cut beef Cross Rib Roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
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Step 2
Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender.
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Step 3
Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.
Nutrition Information
329 Calories
3.3g SAT FAT
33g PROTEIN
4.5 mg IRON
8.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/6 of recipe: 329 Calories; 104.4 Calories from fat; 11.6g Total Fat (3.3 g Saturated Fat; 0.3 g Trans Fat; 2.6 g Polyunsaturated Fat; 4.1 g Monounsaturated Fat;) 84 mg Cholesterol; 738 mg Sodium; 21 g Total Carbohydrate; 6.3 g Dietary Fiber; 3.6 g Total Sugars; 33 g Protein; 0 g Added Sugars; 47.6 mg Calcium; 4.5 mg Iron; 674 mg Potassium; 5.2 mcg Vitamin D; 0.3 mg Riboflavin; 4.5 mg NE Niacin; 0.5 mg Vitamin B6; 2.9 mcg Vitamin B12; 282 mg Phosphorus; 8.6 mg Zinc; 61 mcg Selenium; 107.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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