Three Pepper Chili
By: Carla
Published: Thursday, March 4, 2010 - 9:15am

Ingredients




1 tablespoon olive oil
1 onion, diced
4 garlic cloves, minced
1 inch red bell pepper char grilled, peeled, seeded and chopped into ¼  pieces
1 inch yellow pepper char grilled, peeled, seeded and chopped into ¼  pieces
2 inches poblano peppers char grilled, peeled, seeded and chopped into ¼  pieces
3 celery ribs, diced
2 carrots, diced- ommitted
1 pound extra-lean ground beef
1 pound mild italian sausage
1 (28-ounce)can tomato puree
1 (14.5-ounce) can diced tomatoes
2 cups water, broth or beer
1 inch chipotle chile  adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1 tablespoon cumin
2 teaspoons chile powder
1 tablespoon paprika
1 teaspoon rosemary
1 1/2 teaspoons cayenne
1 tablespoon dried oregano
1 tablespoon cilantro
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed-ommitted
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
2 (15.5-ounce) cans light red kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed-ommitted

Preparation

1 Heat the oil in large pot or Dutch oven over moderate heat.  Add the onion, garlic and celery, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.  Add in your peppers (all) and the adobo sauce from the can. Stir to incorporate.                                                           Add in your spices, cumin through to the oregano and cook a few minutes more to combine.                                           Stir in up to 2 cups of water , broth or beer of your choice. Add salt and pepper.                                                            Cook, partially covered,  2 Top with your choice of a variety of toppings. 


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About


This recipe is adapted from Ellie Krieger of Food Network