Smoky Chipotle Chili
This 'fan'tastic super bowl of chili is sure to become a Game Day (or any day) favorite, plus score extra points for the fact that is is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.
2 1/2 pounds boneless beef chuck pot roast, cut into 1/2-inch pieces
2 tablespoons vegetable oil - divided use
1 teaspoon salt
3 cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes with green peppers and onions, undrained
1 (12-ounce) bottle beer
2 tablespoons adobo sauce from chipotle peppers
1 tablespoon minced chipotle peppers in adobo sauce
1 (15-ounce) can black, kidney or pinto beans, drained and rinsed
3 tablespoons masa harina*
Sour cream for accompaniment (optional)
- Cut beef pot 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.
- 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.
- 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.
Makes 6 servings.
*3 tablespoons all-purpose flour mixed with 1/2 cup water can be substituted for masa harina.
Nutritional Information Per Serving (1/6 of recipe): 24 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 75 mg cholesterol; 887 mg sodium; 18 g carbohydrate; 3.9 g fiber; 32 g protein; 9.1 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.1 mg iron; 32.6 mcg selenium; 6.9 mg zinc; 0.7 mg choline.
Recipe and photograph provided courtesy of The Beef Checkoff.