Chipotle Oven Chili

Spicy, smoky chipotle chiles make this slow-cooked chili a true taste of Mexico.

Ingredients

  • 2 1/2 pounds (1.1 kg) boneless beef stew meat, cut into 1/2" (1 cm) cubes
  • 1/3 cup (75 mL) flour
  • 1 tbsp (15 mL) ground cumin
  • 1/4 tsp (5 mL) salt
  • 4   garlic cloves, pressed
  • 2 medium onions, coarsely chopped
  • 1   green bell pepper, seeded an diced
  • 2 tbsp (30 mL) chopped canned chipotle chiles plus 1 tbsp (15 mL) adobo sauce
  • 3 cans (14.5 oz each or 796 mL) diced tomatoes, undrained
  • 1 can (14.5 oz) beef broth (about 2 cups/500 mL)
  • 1 tbsp (15 mL) brown sugar
  •  Sliced avocado, shredded cheddar cheese and sour cream (optional)

Directions

  1. Preheat oven to 350°F. Combine flour, cumin and salt; toss with meat. Place meat in All-Purpose Pot.

  2. Add garlic, onions, bell pepper, chiles, adobo sauce, tomatoes, broth and brown sugar to meat mixture; mix well.

  3. Cover pot. Bake 2 hrs-2 hrs, 15 minutes or until meat is tender. Carefully remove from oven. Stir before serving. Serve with avocado, cheese and sour cream, if desired.

Yield:

  • 10  servings of about 1 cup/250 mL 

Nutrients per serving:

Calories 240, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 70 mg, Carbohydrate 15 g, Protein 24 g, Sodium 750 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

1 starch, 3 low-fat meat (1 carb)

Cook's Tips:

Chipotle chiles are dried, smoked jalapeño peppers. Canned chipotle chiles in adobo sauce can be found in the ethnic foods section of most grocery stores. 

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