Slow cooked Chipole Beef Chili

Slow cooked Chipole Beef Chili Ingredients

• 3-4 pounds ground beef
• 1 14 oz can diced tomatoes (do not drain) (Rotel)
• 1 6 oz can tomato paste
• 1/2 cup ketchup
• 1 tablespoon cider vinegar
• 15 oz pinto beans drained
• 1-2 large onions, diced finely
• 1 large green bell pepper, diced finely
• 2 large jalapeno peppers, diced finely
• 6 cloves garlic, minced
• 3 tablespoons ancho chile powder
• 3 tablespoons pasilla chile powder
• 3 tablespoons cumin, ground
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 1 teaspoon cayenne pepper
• 4 chipotle peppers, seeded and chopped in adobo sauce (1 6oz can)
• 1 teaspoon dried thyme (optional)
• beef broth as required

Slow cooked Chipole Beef Chili Recipe Directions

In a large pan, brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Put into 7qt Crock-pot.

Add onions and green bell pepper, garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers. Stir to mix well. Heat on high heat setting, stirring occasionally until the onions are soft and translucent (1hr).

Pour in the beef broth, pinto beans, Reduce heat to low and simmer for at least 6 hours before serving or refrigerating.

Serve with sharp cheddar and Frito's or chips.