Spicy Chili with Chipotle

 

Chipotle Chile Powder
Chipotle Chile Powder

A decade ago or so, I found chipotle and fell in love. It’s smoky flavor  appeals to me, whether its chipotle in adobo sauce or chiptole chili powder. The chipotle chile powder should come with it’s own warning buzzer.  A small amount will increase the heat. In our house, we love spicy so chipotle is a perfect heat to add. It’s a sneaky heat but delicious.

My husband grilled the other night and we had an extra pork loin left. In lieu of sandwiches, I wanted to cook a meal with the loin. I settled on chili. Chili freezes well. It is cooked in one pot. This is important since I will be doing the dishes.  With a well stocked pantry, chili ingredients are typically living there in arms reach. This eliminates a special trip to the store. I am always a fan of this.

Spicy Chipotle Chili
Spicy Chipotle Chili

I gave a shout out to Alexa, for the boys from Houston, ZZ Top. I can think of no better band to listen to while making spicy chili. I think a beer is in order.

Spicy Chili with Chipotle
Serves 6

Ingredients

1 Tbsp olive oil
1 cup bell pepper, chopped
1/2 cup celery, chopped
2 cups onion, chopped
8 garlic toes, chopped
1 Tbsp flour
4 oz green chilies, chopped canned
14.5 oz tomatoes, petite diced canned
14.5 oz tomato sauce
1 cup red wine, pinot noir or cab
2 Tbsp ketchup
1 tsp worcestershire sauce
1 tsp dijon mustard
1 Tbsp chipotle chili powder
1 Tbsp plain chili powder
1 Tbsp parsley, dried
1 Tbsp basil, dried
2 tsp ground cumin
1/2 tsp salt
1/2 tsp paprika
1 Bay Leaf
4 cups pork tenderloin, grilled and chopped
(2) 15 oz cans cannellini beans

On medium low in a large stock pot, add oil, chopped peppers, celery, onions and garlic. Saute until  tender and add in flour and stir well for a couple of minutes.

To the stockpot, combine and stir in green chilies, tomatoes, tomato sauce, red wine, ketchup,  worcestershire sauce and dijon mustard. Begin to add in all the seasonings and stir.  Add the pork and cannellini beans and stir. Bring to a boil and then turn heat down to a simmer for an hour. Stir as often as necessary to prevent from burning.

Serve with cheddar cheese and chopped green onions. A dollop of sour cream may be used to reduce heat of chili.

Serving up spicy one dish at a time
Serving up spicy one dish at a time

 

 

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Author: Mimi

I have a love affair with food, entertaining, travel and music. This site is a vehicle for me to share my journey of food. Traveling allows exposure to all types of cooking. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Copyright 2016 by Mimi

4 thoughts on “Spicy Chili with Chipotle”

  1. This sounds delicious! I am so excited about your blog. Love your green dishes. ? Can you post seafood recipes, sauces, and your favorite side dishes? Also your favorite meals to serve a crowd.