Em's Chipotle Beef Chili

Weather finally got a smidge cooler this weekend which inspired me to play around with a chili recipe. This recipe was inspired by one I saw made on tv that had turkey as the protein. Being a lover of a good roast I decided to incorporate a beef roast into my chili. 
Keep in mind this recipe steers away from "mini meals" and makes a good amount of chili BUT there is so much plan ahead in this recipe it is insane. Below I will make a few notes/tips that go alongside this recipe. 

• Buy a 2-3 lb chuck roast: use part for this recipe, freeze the rest for a delicious pot roast  and stroganoff
• See stroganoff recipe in older post
• Stay tuned for crock pot roast recipe(an all time favorite!)
• Buy 1 lb ground beef: freeze 2/3 for a hamburger, taco meat, or protein for another soup
• Buy ziploc twist and seal round storage containers: these provide a perfect way to save/freeze leftover chili. One container is a perfect serving size- A GREAT go-to lunch or dinner any day of the week! 
• Use a crock pot! If making for a work night, prep all of it the night before, place crock pot pot in fridge, then simply turn on in the morning. Get home to a yum-o chili ready to eat! 
• Food process all of your chipotle in adobo at one time. Freeze leftovers and you have chipotle puree anytime you need it! 

Ingredients: 

• 3 cans of beans(I used black, chili, and kidney)
• 2 cans of diced tomatoes(I used one with chipotle and one with garlic/onion- I don't recommend an italian spiced tomato for this recipe)
• 1 can chipotle and adobo(this is fire roasted jalepeno peppers- you can find them on the Hispanic food isle)
• 3/4-1lb chuck roast cut into bite size pieces
• 1 bottle beer of your choice.....remember you should like how it tastes as it only concentrates when cooking! 
• 1 medium onion diced
• 1/3 lb ground beef
• 2 cloves garlic
• cheese, sour cream, tortilla chips for serving

Heat large skillet to medium heat. Add 2-3 tbs EVOO. Season chuck roast with salt and pepper then sear in skillet on both sides. 

Add 2-3 peppers(or 2-3Tbs puree) to pan while meat sears. Deglaze pan with 1/2 bottle beer. Remove meat and place in crock pot. In same skillet cook ground beef. Add onion and garlic to pan as meat cooks. Place beef, onions and garlic in crock pot. Top with beans and tomatoes and remaining beer.  Cook in crock pot for however long you need.(I cooked mine for 10 hours.)

• Keep an eye on the amount of liquid in your chili. If it appears to be getting too think, add a little water. 
• The amount of chipotle you add will determine the heat/spice of the chili. I added 3 and my chili had a good "kick" to it. 
• I used whole peppers and whole garlic cloves then pulled them out of the finished product in the end. If you desire you can puree your peppers and dice your garlic. 

Serve topped with cheese and sour cream!  

Makes 4 hearty servings.