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2 lbs. ground beef
3 oz vegetable oil
1/3 cup flour
1 onion, diced
1 poblano chili, diced
2 tablespoon diced smoked chipotle chilies (from can)
5 cloves garlic, minced
2 cans (15 oz. each) kidney beans, drained
1 (15 oz.) can diced tomatoes
3 tablespoons chili powder
2 1/2 teaspoons sea salt
1 tablespoon black pepper fresh ground
1 1/2 teaspoons Mexican oregano powder
2 1/4 cups chicken broth
1 1/2 cups water
Garnishes:
shredded sharp cheddar cheese
sour cream
crumbled tortilla chips
diced red onion
lime wedge
Brown beef until almost done then add chipotle, poblano, garlic, and onion. Cook until onion is transparent. Heat oil in a 4 quart stock pot. Add flour and whisk continuously until mixture is tan. Add beef mixture and remaining ingredients. Bring to a boil then simmer for about three hours, depending on how thick you like it. Stir every half hour.
Serve chili topped with cheese, spoonful of sour cream, red onion and crumbled chips. Squeeze lime wedge over top for extra tang.
3 oz vegetable oil
1/3 cup flour
1 onion, diced
1 poblano chili, diced
2 tablespoon diced smoked chipotle chilies (from can)
5 cloves garlic, minced
2 cans (15 oz. each) kidney beans, drained
1 (15 oz.) can diced tomatoes
3 tablespoons chili powder
2 1/2 teaspoons sea salt
1 tablespoon black pepper fresh ground
1 1/2 teaspoons Mexican oregano powder
2 1/4 cups chicken broth
1 1/2 cups water
Garnishes:
shredded sharp cheddar cheese
sour cream
crumbled tortilla chips
diced red onion
lime wedge
Brown beef until almost done then add chipotle, poblano, garlic, and onion. Cook until onion is transparent. Heat oil in a 4 quart stock pot. Add flour and whisk continuously until mixture is tan. Add beef mixture and remaining ingredients. Bring to a boil then simmer for about three hours, depending on how thick you like it. Stir every half hour.
Serve chili topped with cheese, spoonful of sour cream, red onion and crumbled chips. Squeeze lime wedge over top for extra tang.