Chipotle peppers are smoked jalepeno peppers. You can omit the ground chipotle pepper from this recipe if you'd like, but the smoky flavor they impart to the final product will be missing.
- 1 T. olive oil
- 1.5 lbs. ground chuck
- 1 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/4 tsp. pepper
- 1 tsp. ground cumin
- 1/2 tsp. ground chipotle pepper
- 1/2 tsp. crushed red pepper
- 2 T. chili powder
- 1 qt. tomato juice
- 1 (14.5 oz.) can diced tomato
- 1 (16 oz.) can black beans, rinsed and drained
- 1 (16 oz.) can kidney beans, rinsed and drained
- 1 tsp. salt
In a large stockpot, heat the olive oil over medium-high heat. Add the ground chuck, onion, peppers and garlic. Mix frequently and continue cooking until the beef is browned and the vegetables are soft. Add the pepper, cumin, chipotle pepper, crushed red pepper and chili powder. Continue cooking for another 1-2 minutes. Add the tomato juice, beans, and salt and bring to a boil. Reduce the heat to low and simmer for as little as 30 minutes and as long as 4 hours, depending on how much time you have and how much you want the flavors to blend. Serve in whole grain bread bowls. If desired, garnish with a sprinkling of cheddar cheese and a dollop of sour cream.
- Yields: 6-8 servings
- Preparation Time: 1-5 hours, depending on simmering time
Related Articles