Spicy Chili with Adobo
This hearty chili is SO GOOD! It’s spicy and super satisfying. Customize it and make it your own by adding your favorite chili toppings. I like to serve my chili with cornbread muffins–click on the link at the bottom of this recipe.
- Yield: 8-10 servings 1x
2 tablespoons olive oil
1 pound ground beef (or ground chicken or turkey)
1 yellow onion, chopped
2 teaspoons sea salt
1 green bell pepper, chopped
2 poblano chiles, chopped
2 large carrots, quartered lengthwise and chopped
2 cloves garlic, minced
2 teaspoons chipotle powder or chile powder
1 teaspoon ground cumin
1/4 cup adobo sauce (I like Frontera brand Chipotle Pepper Adobo with Roasted Tomato sauce)
2 tablespoons blackstrap molasses
2 (15 oz.) cans diced tomatoes and juices
2 (15 oz.) cans red kidney beans
2 cups beef broth
Grated cheddar cheese (optional garnish)
Plain whole milk yogurt (optional garnish)
Fresh cilantro (optional garnish)
In a large stock pot or dutch oven on high heat, add the olive oil and beef. Sauté until the beef browns and is cooked through. Using a slotted spoon, remove the beef from the pot into a bowl and set aside, leaving the pan juices and oil in the pot.
Add the onion and sea salt to the pot and sauté until translucent and tender, about 5-7 minutes. Add the bell peppers, chiles, and carrots and sauté for an additional 5 minutes until softened. Add the garlic and all spices and saute for 30 more seconds or until fragrant.
Add the beef back into the pot and the adobo sauce, molasses, diced tomatoes and juices, kidney beans, and broth and stir together until thoroughly combined. Bring chili to a boil on high heat, then reduce to a low simmer for at least 20 minutes. If you have the time, you can let the chili simmer for 1-3 hours to enhance the flavors, but this is not necessary. Serve individual bowls of warm chili with optional toppings (and a cornbread muffin for the ultimate combo)!
The chili stores well in an airtight container in the refrigerator for 3-5 days.
You can substitute the ground beef with ground chicken or turkey or you can omit the meat all together for a healthy meatless version. To make this chili vegan, omit the meat and use vegetable broth instead of beef broth.