Ingredients
| 2 lbs. ground beef or chuck, cut into bite-size chunks |
| Salt and black pepper |
| 1 large yellow onion, chopped |
| 2 cans (10 oz.) Ro-Tel diced tomatoes and green chiles, drained |
| 1 can (15 oz.) tomato sauce |
| 1 can (16 oz.) kidney beans, drained |
| 3 or 4 chipotle chiles in adobo sauce, chopped |
| ⅓ c. chili powder |
| 1 Tbsp. minced garlic |
| 2 tsp. dried oregano |
| 2 tsp. paprika or smoked paprika |
| ½ tsp. ground cumin |
| Shredded cheddar cheese, sour cream and chopped green onions for serving (optional) |
Preparation
1. In large pot or 12-inch Dutch oven, brown meat over medium-high heat, breaking up chopped beef or turning cubes of chuck, 8 to 10 minutes. As meat begins to brown, season with salt and pepper to taste. Stir in onion and continue cooking until meat has fully browned and onion is tender, 3 to 5 minutes. Drain excess grease.
2. Stir in tomatoes and chiles, 1 Ro-Tel can of water, tomato sauce, kidney beans and chipotle chiles to taste. Stir in 2 teaspoons salt and remaining seasonings.
3. Cover chili and bring to a boil for 5 minutes. Reduce heat and simmer, stirring occasionally, for about 40 minutes, to let flavors blend. Serve warm, topped with cheese, sour cream and green onions, if desired.
Serves 6-8.
Nutritional Information: Calories: 280; Fat: 7g; Cholesterol: 70mg; Sodium: 1330mg; Total Carbohydrates: 24g; Dietary Fiber: 5g; Sugars: 9g; Protein: 31g.
Read Kent’s inspiring story from the August 2020 issue of Guideposts!
Recipe from Faith, Family & the Feast: Recipes to Feed Your Crew from the Grill, Garden and Iron Skillet © 2020 by Kent and Shannon Rollins. Photography © 2020 by Shannon Rollins. Reproduced by permission of Houston Mifflin Harcourt. All rights reserved.
