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Categories:
chipotle chiles ground round onion garlic vegetable oil chili powder cocoa oregano ground cumin salt water cherry tomatoes tomatoes black beans kidney beans red bell peppers red wine vinegar
Viewed: 90 - Published at: 6 years agoIngredients
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 pound lean ground round
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 teaspoons vegetable oil
- 2 1/2 tablespoons chili powder
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup water
- 1 cup cherry tomatoes, halved
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can kidney beans, drained
- 1 (7-ounce) bottle roasted red bell peppers, chopped
- 1 1/2 tablespoons red wine vinegar
Method
- Remove 1 chile from can; mince, and set aside. Reserve remaining chiles and adobo sauce for another use.
- Cook beef, onion, and garlic in a Dutch oven over medium-high heat until browned; stir to crumble. Drain.
- Heat oil in pan; add chili powder and next 4 ingredients (chili powder through salt). Cook 1 minute, stirring constantly. Stir in minced chipotle chile, water, cherry tomatoes, and canned tomatoes. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in meat mixture and beans; simmer 10 minutes. Stir in bell peppers and vinegar; cook 3 minutes or until thoroughly heated.
