Smoky Chipotle Chili

Yield: 6 to 8 servings

Ingredients

• 2 1/2 pounds beef shoulder, arm or blade roast boneless, cut into 1/2 inch pieces
• 2 tablespoons vegetable oil, divided
• 1 teaspoon salt
• 3 cloves garlic, minced
• 2 (14 1/2 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 beans, rinsed, drained
• 3 tablespoons masa harina
• Dairy sour cream

Instructions

1. Cut beef roast into 1/2 inch pieces.
2. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
3. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir for 1 minute.
4. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil.
5. Reduce heat; cover tightly and simmer for 1 1/2 to 1 3/4 hours or until beef is fork-tender.
6. Stir in beans and masa harina; return to a boil.
7. Reduce heat; simmer for 1 to 2 minutes or until slightly thickened, stirring constantly.
8. Serve with sour cream, as desired.

Nutrition

Per serving (1/6 of recipe): 324 calories; 12g fat (3 g saturated fat; 6g monounsaturated fat); 75mg cholesterol; 887mg sodium; 18g carbohydrate; 3.9g fiber; 32g protein; 9.1mg niacin; 0.3mg vitamin B6; 3.2mcg vitamin B12; 5.1mg iron; 32.6mcg selenium; 6.9mg zinc; 0.7mg choline

Per serving (1/8 of recipe): 243 calories; 9g fat (2g saturated fat; 4g monounsaturated fat); 57mg cholesterol; 665mg sodium; 14g carbohydrate; 2.9g fiber; 24g protein; 6.8mg niacin; 0.2mg vitamin B6; 2.4mcg vitamin B12; 3.8mg iron; 24.5mcg selenium; 5.2mg zinc; 0.5mg choline

Attribution

Recipe and photo used with permission from: Texas Beef Team