Fall came on strong last week and I am READY for all the fall soups and slow cook meals, who’s with me? My husband most likely did not raise his hand but as long as a serve him some sort of carb on the side of his soup he won’t too much of a fuss. That’s on over-exaggeration of course. He happily eats everything I make for dinner but has made it clear that soup for dinner is an exception, not a rule.
Anyways, FALL! Yesterday I shared all about our fall-filled weekend which of course included chili for dinner, because duh. Cool weather, fall activities, and chili all go hand in hand! I actually don’t generally go crazy for chili. It’s hard to mess up so I’ll happily eat it when offered but it’s usually pretty basic tasting, you know what I mean?
Today, I’m sharing our favorite chili recipe that I’ve tweaked over the years for maximum deliciousness. This chili is anything but basic because of three non-traditional ingredients that join together for a yummy, bold taste. Are you ready for them? Lime, chipotles, and beer. If you do everything else exactly the same as your tried and true chili recipe and just lime juice, some diced chipotles (just one will give you a smoky but not spicy flavor), and a few oz. of beer I promise it will take your chili to the next level. I also personally think that ground beef, instead of ground turkey or chicken, is essential to that full chili flavor. But you do you!
Adapted from the Chicken Chipotle Chili recipe from this favorite cookbook!
Our Favorite Chili
Ingredients:
1 lb ground beef
1 large onion, diced
4 garlic cloves, diced
1/4 bottle of beer (any kind will do)
1/2 cup of beef/veggie/chicken stock (more or less depending on what consistency you like)
1 large can of diced tomatoes
3 chipotle peppers in adobo, minced
**This amount of chipotles makes the chili mildly spicy. As in my two-year-old will eat it, no problem. But adjust according to your tastes. Even one gives you good flavor!
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 tablespoon chili podwer
1 tablespoon cumin
2 teaspoons salt
1 lime, juiced
Instructions for the slow cooker:
1. Heat two tablespoons of olive oil on a large pan over medium-high heat. Add in onion and garlic and cook about 3 minutes or until soft. Add ground beef to pan and cook until all the pink is gone. Once it’s cooked, transfer the mixture to your slow cooker.
2. Add literally everything else to the slow cooker. Stir to combine.
3. I cook our’s on high for about two hours to make sure the alcohol cooks out then switch it to low until we are ready to eat. The longer it sits the more time the flavors have to come together, so I usually try for at least 4 hours.
Let me know what you think if you try it!
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