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Chipotle Oven Chili

Spicy, smoky chipotle chiles make this slow-cooked chili a true taste of Mexico.

Ingredients

    • 2 1/2 pounds (1.1 kg) boneless beef stew meat, cut into 1/2" (1 cm) cubes
    • 1/3 cup (75 mL) flour
    • 1 tbsp (15 mL) ground cumin
    • 1/4 tsp (5 mL) salt
    • 4 garlic cloves, pressed
    • 2 medium onions, coarsely chopped
    • 1 green bell pepper, seeded an diced
    • 2 tbsp (30 mL) chopped canned chipotle chiles plus 1 tbsp (15 mL) adobo sauce
    • 3 cans (14.5 oz each or 796 mL) diced tomatoes, undrained
    • 1 can (14.5 oz) beef broth (about 2 cups/500 mL)
    • 1 tbsp (15 mL) brown sugar
    • Sliced avocado, shredded cheddar cheese and sour cream (optional)

Directions

  1. Preheat oven to 350°F. Combine flour, cumin and salt; toss with meat. Place meat in All-Purpose Pot.
  2. Add garlic, onions, bell pepper, chiles, adobo sauce, tomatoes, broth and brown sugar to meat mixture; mix well.
  3. Cover pot. Bake 2 hrs-2 hrs, 15 minutes or until meat is tender. Carefully remove from oven. Stir before serving. Serve with avocado, cheese and sour cream, if desired.