Halloween always seems to mark the real first day of fall here in Arizona. I don’t know if it is because there is finally a slight chill in the air or if it is because we force it, but I take the crisp breeze and run with it.

To me nothing screams cooler nights than Chili. It has become sort of a Halloween tradition to make a huge pot of chili and a big pan of cornbread and eat around a bonfire while the kiddos sneak candy from their pumpkin buckets.

Over the years I have worked on and tweaked this recipe and it is one recipe that I actually am pretty proud of. I am so happy to share it with you all today. It’s a nice one pot meal, and one that truly gets even better with time, so I always make the largest amount possible and we eat it throughout the week. I use fresh beans because I feel like they hold up better and create for a much better texture but feel free to substitute out the fresh for canned.





Chipotle Beef Chili

3 Pounds of Dried Beans {I use a combination of black, kidney, and pinto}

2 Pounds of Beef Stew Meat

5 Cans Diced Tomatoes

2 Green Bell Peppers Diced

1 Onion Diced

5 Cloves of Garlic Minced

2 Tablespoons Tomato Paste

1 Cup of Vegetable Broth

1 Tablespoon Salt*

1 Tablespoon Chipotle Chili Powder*

1 Tablespoon Garlic Powder*

1 Tablespoon Cumin*

1/2 Tablespoon Smoked Paprika*

Pepper to Taste*

1-3 Chipotle Peppers in Adobo Sauce*

2 Tablespoons Adobo Sauce

Sprinkle of Brown Sugar

*Taste and season as you go, these are all rough estimates.



Chipotle Beef Chili

Rinse and soak beans for at least twenty four hours. Add olive oil to a bottom of a very large stock pot, add in green pepper, onion, and garlic. Cook until fragrant then add in tomato paste. Stir and cook tomato paste and vegetables for about a minute then add diced tomatoes. Add beans back to the pot and then pour in vegetable broth until beans are covered. In a separate pan add a couple tablespoons of olive oil and quickly brown stew meat that has been seasoned with salt and pepper. After meat is browned add into chili mixture. Add all seasonings except brown sugar to pot. Dice up your chipotle peppers (these peppers can be pretty spicy so start with one and add more as you taste your chili) and add into chili. Finally, add the adobo sauce. Cook chili on medium low heat for at least four hours. The longer you cook the chili the more tender your beans will be and the more your flavors will all combine. During cooking add more vegetable broth if it is needed, and season to taste. At the very end add in a sprinkle of brown sugar, this adds a nice depth to the flavors. Stews and Chili’s are very much dependent upon tasting and adding seasonings along the way so don’t be afraid to taste the broth as you are cooking it. Serve with grated cheese, diced onions, sour cream, and a big hunk of cornbread.


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