Chef Kait’s Chipotle Chili

Chef Kait’s chipotle chili is so easy and versatile. Choose your favorite ground meat or any type of beans you prefer. It’s great on top of rice, for topping nachos, or simple on it’s own!

Chef Kait’s Chipotle Chili
Serves 6-8

For the chili:

• 1 pound ground beef
• 1 onion, diced
• 1 jalapeño, diced
• 2 cloves garlic, minced
• 3 chipotle peppers in adobo
• 1 can pinto beans, drained and rinsed
• 1 can light red kidney beans, drained and rinsed
• 44 ounces tomato sauce
• 1/4 teaspoon paprika
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1/2 teaspoons cinnamon
• Chili flakes, to taste
• Nutmeg, to taste
• Salt & pepper

For serving:

• Tortilla chips
• Monterey Jack cheese (or whatever is in house)
• Cilantro
• Sour cream

1. Heat enameled cast iron pot to medium-high with a drizzle of oil. Saute onion and jalapeno until softened, then add ground beef and about 1/3 of the spices. Add chipotle peppers to the mixture once beef is browned and saute another minute.
2. Add beans, garlic, tomato sauce, and the rest of the spices. Bring chili to a boil, then turn down to a simmer for at least 45 minutes. Stir occasionally.
3. After about 20 minutes of simmering, when the tomato sauce has sweetened a bit, taste the chili and add more spices as desired. Return to simmering.
4. This dish should be simmered on low for at least 45 minutes, but is best if left to simmer for over an hour. When ready to eat, garnish with sour cream, monterey jack cheese, and cilantro and serve with tortilla chips.

*Recipe courtesy of Chef Kait Hazelhurst