Lara's adobo chili

Yield: 1 Servings

Measure Ingredient
1½ pounds Lean ground beef
¾ cup Dried kidney beans (soaked)
2 \N Onions, coarsely chopped
2 larges (3 small) cloves garlic, minced
\N \N Vegetable oil
½ can Chipotle peppers in Adobo sauce
1 can (28 oz.) tomatoes
3 teaspoons Tomato paste
\N \N Salt & pepper to taste
1 teaspoon Sugar (optional & to taste)

The Adobo chili is something I kinda made up one night when I was making chili and had no chili powder.. It's hot, I mean really hot.. I'm also not sure of exact measurements, but this is the general idea.

General Info: Soak dried Kidney beans the night before making chili You can use 1 large can of Kidney beans instead, but I find that they are a bit too's a personal choice

Instructions: In a large pot saute onions & garlic in oil over low heat until golden yellow and fragrant. Add ground beef, and cook until no longer pink. Drain tomato juice into the meat/onion mixture. Do not add tomatoes yet. Puree the tomatoes and 2 or 3 of the Chipotle peppers, add to the pot and stir. Spoon in 2 more of the Chipotle peppers whole, making sure you get some of the adobo sauce. Stir in the tomato paste. Add kidney beans, including the water it soaked in. Simmer of at least 4 hours.

Serving Suggestions & Notes: You can increase or decrease the amount of tomato paste depending on how thick a chili you prefer. This is HOT..


Chipotles in Adobo can be found at the House of Spice in the Kensington Market in T.O. They've got great Mexican and Indian spices, rice etc..

Posted to FOODWINE Digest 12 Jan 97, by Lara Fulton <tmars@...> on Sun, 12 Jan 1997.

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