Killer Chili

Chipotle peppers are the secret ingredient that makes this chili a killer. If you want to tame it down, just use half as many peppers.

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Ingredients:

• 2 lbs lean ground beef
• 1 Vidalia or sweet onion, chopped
• 4 cloves garlic
• Worcestershire sauce
• Tony Chachere's Creole Seasoning
• 1 28 oz can kidney beans, undrained
• 1 28 oz diced tomatoes, undrained
• 1 14.5 oz can pinto beans, drained
• 1 6 oz can chipotle peppers in adobo sauce
• 1 small can tomato paste (or 6-8 oz tomato juice for a thinner chili)
• 1 14.5 oz can corn
• 12 oz cheap beer
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 2 tsp ground cinnamon

Method

Drizzle raw beef with Worcestershire sauce and let sit for about 10 minutes. Put beef in a large soup pot or Dutch oven and sprinkle generously with Creole spices. Brown meat on medium low heat and add onion and garlic to saute along with beef. Once meat is fully cooked, add kidney beans, tomatoes and pinto beans. Stir well and bring to a slow boil. Open can of chipotle peppers and get as much of adobo sauce into chili pot as you can while removing peppers and placing them aside. Slice up 4 chipotle peppers (or more if you're brave) and add to pot, trying to avoid putting seeds in chili. Throw in 2-3 more whole chipotle peppers to simmer in pot, just don't forget to remove these before serving so no one gets a surprise. Simmer for about an hour. Add corn, beer, cumin, chili powder and cinnamon and simmer on lowest setting for a couple hours, or just serve once corn is heated well.

Notes: Serve with shredded cheddar cheese, a dollop of sour cream and spicy cornbread.

Number of servings: 6-8

Submitted By: sten27
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